Nutella and Oreo Cheesecake

I’m again with new recipe of the cheese cakes with this cheesecake Nutella and Oreo, one of those great pies with biscuit base and filling.

nutella and oreo cheesecake
nutella and oreo cheesecake

Nutella and Oreo Cheesecake

By Jenna F.  ,

September 22, 2017

  • Prep: 55 mins
  • Cook: 2 hrs
  • Yields: 12 servings


250 g (about 2 packs, 16 coockies in each) Oreo cream cookies removed

6 tablespoons (80 g) melted unsalted butter

Filling cream cheese:

35 oz (1 kg) cream cheese at room temperature

3/4 cup (175 g) thick cream + 2 tablespoons, cold

2/3 cup (100 g) Nutella

1 cup (200 g) sugar

1 tablespoon corn starch

2 tablespoons coffee to extract vanilla

4 eggs at room temperature

Nutella Topping:

2/3 cup (100 g) Nutella

1/3 cup (80 g) thick cream


1Prepare the crust. Preheat the oven to 350 ° F (180 ° C). Remove the cream between the Oreo cookies and crush them using a food processor. Melt the butter and pour over crushed cookies. Process until well moistened. Press the cookie mix with the back of the spoon into the bottom of a 10-inch (26 cm) hinged pan (with a removable base). Bake for 13-15 minutes. Allow to cool completely.

2Reduce oven temperature to 300F (150 ° C). Prepare the cream cheese topping. In a bowl, mix the sugar with the cornstarch. In a large bowl beat the cream cheese with 3/4 cup thick cream and mix well and the mixture looks fluffy like heavy whipped cream has a little. (This is very important, because this is what makes it possible to create the 2-layer effect.) Gradually add the sugar mixture and mix until creamy and smooth. Add the vanilla extract and mix again to mix well. Add the eggs one at a time until each egg is incorporated.

3Place 1/3 of the cream cheese mixture in a separate bowl. Add 2 tablespoons of Nutella and the reserved cream to 1/3 of the cream cheese mixture and mix well until incorporated.

4Pour white cream cheese mixture over prepared crust. Add delicately Nutella mixture on top and use a rubber spatula to distribute evenly.

5Bake for 45-55 minutes on 300F (150 ° C). Turn off the heat and leave another hour in the oven.

6Remove and run a sharp knife completely around the inside edge of the pan. Allow to cool completely to room temperature.

7Prepare the Nutella paste. Bring the cream to a boil and pour over Nutella. Mix well and evenly distributed over the cheesecake. Cover and refrigerate overnight. Decorate with a few chopped hazelnuts before serving, if desired.


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  1. [email protected]'s Recipes September 23, 2017
    • jennaf September 23, 2017

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