This Nutella brownie cheesecake is the ultimate chocolate lover's dessert. Decadent Nutella cheesecake sits atop a rich brownie base. Then, the entire thing is topped with chocolate ganache and decorated with rich, creamy Nutella buttercream frosting.
This Nutella brownie cheesecake starts with a gluten free brownie base made with OliveNation Dutch 20/24 cocoa powder, milk chocolate, and semi-sweet chocolate. Then, it's topped with creamy Nutella cheesecake batter and baked to perfection.
This stunning restaurant quality cheesecake has the perfect chocolate and nutella flavor profile with chocolate ganache and Nutella buttercream frosting to create an ultra-decadent cheesecake.
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Why You'll Love This Recipe
- Simple Ingredients: Although this cheesecake looks fancy, the ingredients are basic, and you can find them in your kitchen or local grocery store.
- Easy to Make: All of the steps involved in making this cheesecake are simple and straightforward.
- Ultra-Rich: This is the richest, most decadent cheesecake you'll ever make. The deep chocolate brownie base combined with the Nutella cheesecake, chocolate ganache, and Nutella buttercream frosting create a cheesecake that satisfies after just one slice.
- Great for Parties: This cheesecake looks fancy, but it's easy to make and so delicious. That's the perfect combination for any party dessert!
Nutella Brownie Cheesecake Video
Ingredients
This cheesecake uses simple ingredients to deliver its decadent, rich flavors. You'll find everything you need in your kitchen or your local grocery store.
- Nutella: Nutella gives the cheesecake and frosting their rich, sweet, and nutty cocoa flavor.
- Cocoa Powder: I prefer using OliveNation 22/24 Fat Dutched Cocoa Powder (use code: NK15 for 15% off) because it delivers rich, deep chocolate flavor.
- Vanilla Extract: Singing Dog Vanilla is my vanilla extract of choice for its quality and deep vanilla flavor.
- Chocolate Bar: A Hersheys chocolate bar is the perfect base for the chocolate ganache used in this recipe.
- 1:1 Gluten-Free Flour: I prefer Bob's Red Mill 1:1 gluten-free flour because it's made with high-quality ingredients and offers the best texture I've found in gluten-free flour for baked goods.
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
Flavor Variations and Substitutions
- Feel free to use regular flour if you don't have gluten issues.
- You can speed up the recipe by using boxed brownie mix instead of homemade brownie batter.
- If you have nut allergies, omit the Nutella in the batter and frosting. Add more cream cheese to the cheesecake batter to compensate.
- You can use 4 ounces of milk or semi-sweet chocolate instead of a mix.
Equipment
- Measuring cups
- Measuring spoons
- Small saucepan
- Mixing bowls
- Rubber spatula
- 9-inch springform pan
- Parchment rounds
- Heavy-duty foil
- Stand mixer
- Baking dish
- Piping bag with a 1m tip
How to Make Nutella Brownie Cheesecake
For the Brownie Layer
1: Preheat the oven to 350 degrees and lightly grease a 10-inch springform pan. You can also line the pan with parchment rounds.
2: Place the butter and 4 ounces of chocolate (semi sweet and milk) in a microwave-safe bowl. Melt at 30-second intervals, stirring after each, until fully melted.
3: Mix in the oil and then the cocoa powder. Then, add both sugars and whisk until completely combined. Scrape down the bowl and mix in the heavy cream. Finally, add the eggs, salt, and vanilla, whisking to combine. Fold in the flour with a rubber spatula.
4: Pour the batter evenly into the pan and bake for 17 to 22 minutes until the top looks baked.
For the Cheesecake
1: Reduce the oven temperature to 300 degrees.
2: Mix the cream cheese and sugar in a stand mixer with the paddle attachment on medium-low until completely smooth. DO NOT mix on high, as it can create bubbles in the cheesecake.
3: Add the Nutella, salt, and vanilla and beat on low until completely combined. Then, scrape down the sides of the bowl with a spatula. Add the eggs and mix on low until just combined. Pour the batter over the brownie layer in the springform pan.
4: Generously wrap the outside of the pan with heavy-duty foil. I usually wrap it 3 to 4 times to be sure no water gets into the pan and ruins the cheesecake.
5: Place the pan in a larger roasting pan and fill the outer pan ⅓ of the way with hot water. Bake the cheesecake for 60-75 minutes until the center is only slightly jiggly.
6: Turn off the oven and leave the cheesecake inside for an hour.
7: Remove the cheesecake from the water bath. Then, remove it from the springform pan and let it cool completely. Chill overnight.
For the Ganache
1: Place the chocolate pieces in a medium bowl. Then, heat the heavy cream on low until it bubbles slightly.
2: Pour the hot cream over the chocolate and let it sit for 2 minutes. Then, stir until melted and smooth. Pour over the cheesecake and chill for an hour.
For the Nutella Frosting
1: Cream the butter on medium-high for 2 minutes in a stand mixer with the paddle attachment. You can also use a hand mixer.
2: Add 1 cup of powdered sugar at a time, mixing on low at first, then increasing the speed to medium until combined. Repeat until all the powdered sugar is mixed.
3: Add the Nutella and mix on medium-high for 1 minute. Then, turn off the mixer and add the vanilla, salt, and milk. Mix again on medium-high for 1 to 2 minutes until smooth and creamy.
4: Adjust the frosting as needed with more heavy cream until you achieve a rich, smooth consistency.
5: Pipe the frosting on top of the cheesecake and chill until ready to serve.
Tips for the Best Nutella Brownie Cheesecake
- Be sure to mix your cheesecake batter on low speed to keep excess air from being mixed into it.
- Bring all of your refrigerated ingredients to room temperature for easiest mixing and the best final product.
- Don't overmix your cheesecake batter, or it could crack or become runny.
- Always pre-bake the brownie layer to ensure its properly baked by the end and you have a clean delineation between the layers.
- Wrap your pan thoroughly before adding it to the water bath. If water gets into the pan, it will ruin the cheesecake.
- Follow the cooling instructions exactly to prevent cracking or sagging.
Storage
Refrigerator: Refrigerate this Nutella brownie cheesecake for up to 5 days covered tightly with foil or in an air-tight container.
Freezer: Flash freeze the cooled cheesecake. Then, wrap it in a double layer of plastic wrap and a layer of foil and freeze it for up to a month. Defrost the cheesecake overnight in the refrigerator before serving.
What to Serve with Nutella Brownie Cheesecake
This delicious cheesecake is a fantastic dessert or addition to any party or potluck. It's deep chocolate and Nutella flavors make it the perfect addition.
More Cheesecake Recipes
If you love rich, delicious cheesecakes that are a little bit of Heaven in every bite, then try all of my other cheesecake recipes.
- Golden Oreo Cheesecake
- Chocolate Orange Cheesecake
- Oreo Brownie Cheesecake
- Chocolate Cheesecake Cake
- Red Velvet Oreo Cheesecake
- Chocolate Ganache Cheesecake
- Gluten-Free American Brownie Cheesecake
- Gluten-Free Oreo Cheesecake
- Dairy-Free Cheesecake Carrot Cake
- Gluten-Free Baked Cheesecake
- Oreo Mint Cheesecake
FAQ
Baking cheesecake with a water bath helps distribute the heat more evenly and adds moisture to the oven while the cheesecake bakes. These act together to help prevent cracking.
You can absolutely make this cheesecake dairy-free. Use dairy-free chocolate, dairy-free butter, dairy free nutella option and almond milk. Then, follow the dairy-free cheesecake portion of the directions in my carrot cake cheesecake.
If you happen to have leftover Nutella buttercream frosting, refrigerate it in an air-tight container for up to 2 weeks. Bring it to room temperature and give it a quick whip when ready to use it.
If you have leftover frosting, or if you love it so much you want to use it with other recipes, use it on brownies, cookies, and quick breads.
Nutella is gluten-free. However, Nutella is not dairy-free. To maintain a dairy-free cheesecake, please use a dairy-free hazelnut spread alternative like this one.
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Related
📖 Recipe
Nutella Brownie Cheesecake
Equipment
Ingredients
For the Brownie Layer
- ½ cup gluten-free 1:1 flour
- ½ cup salted butter room temperature
- 2 oz semi-sweet chocolate
- 2 oz milk chocolate
- 1 ½ cups sugar
- 4 large eggs room temperature
- 1 cup OliveNation 22/24 fat Dutched cocoa powder
- ¼ cup vegetable oil
- ½ cup light brown sugar
- 2 teaspoon Singing Dog Vanilla extract
- ½ tsp salt
For the Cheesecake
- 24 oz cream cheese softened
- 2 cups Nutella
- 4 eggs room temperature
- ½ teaspoon salt
- ¾ cup sugar
- ¾ cup heavy cream room temperature
For the Ganache
- 7 oz Hershey bar
- ⅓ cup heavy cream
For the Nutella Buttercream Frosting
- 1 stick butter softened
- ¼ cup Nutella
- 2 cups powdered sugar
- 1 teaspoon Singing Dog Vanilla extract
- Salt sprinkle
- 5 tablespoon heavy cream
- 2 teaspoon OliveNation 22/24 fat Dutched cocoa powder
Instructions
For the Brownie Layer
- Preheat the oven to 350 degrees and lightly grease a 10-inch springform pan. You can also line the pan with parchment rounds.
- Place the butter and 4 ounces of chocolate in a microwave-safe bowl. Melt at 30-second intervals, stirring after each, until fully melted.
- Mix in the oil and then the cocoa powder. Then, add both sugars and whisk until completely combined. Scrape down the bowl and mix in the heavy cream.
- Add the eggs, salt, and vanilla, whisking to combine. Fold in the flour with a rubber spatula.
- Pour the batter evenly into the pan and bake for 17 to 22 minutes until the top looks baked.
For the Cheesecake
- Reduce the oven temperature to 300 degrees.
- Mix the cream cheese and sugar in a stand mixer with the paddle attachment on medium-low until completely smooth. DO NOT mix on high, as it can create bubbles in the cheesecake.
- Add the Nutella, salt, and vanilla and beat on low until completely combined. Then, scrape down the sides of the bowl with a spatula. Add the eggs and mix on low until just combined. Pour the batter over the brownie layer in the springform pan.
- Generously wrap the outside of the pan with heavy-duty foil. I usually wrap it 3 to 4 times to be sure no water gets into the pan and ruins the cheesecake.
- Place the pan in a larger roasting pan and fill the outer pan ⅓ of the way with hot water. Bake the cheesecake for 60-75 minutes until the center is only slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an hour.
- Remove the cheesecake from the water bath. Then, remove it from the springform pan and let it cool completely. Chill overnight.
For the Ganache
- Place the chocolate pieces in a medium bowl. Then, heat the heavy cream until it bubbles slightly.
- Pour the hot cream over the chocolate and let it sit for 2 minutes. Then, stir until melted and smooth. Pour over the cheesecake and chill for an hour.
For the Nutella Buttercream Frosting
- Cream the butter on medium-high for 2 minutes in a stand mixer with the paddle attachment. You can also use a hand mixer.
- Add 1 cup of powdered sugar at a time, mixing on low at first, then increasing the speed to medium until combined. Repeat until all the powdered sugar is mixed.
- Add the Nutella and mix on medium-high for 1 minute. Then, turn off the mixer and add the vanilla, salt, and milk. Mix again on medium-high for 1 to 2 minutes until smooth and creamy.
- Adjust the frosting as needed with more heavy cream until you achieve a rich, smooth consistency.
- Pipe the frosting on top of the cheesecake and chill until ready to serve.
Notes
- Refrigerate for up to 5 days in a cake container or covered with foil.
- Flash freeze a whole cheesecake, wrap in a double layer of plastic wrap and foil, and freeze for up to a month.
- Wrap cheesecake slices in plastic wrap and freeze them for up to a month in an airtight container. Defrost overnight in the refrigerator.
- Don't freeze the cheesecake for longer than a month or it will develop a grainy texture.
- Heavy-duty foil is best for wrapping the cheesecake pan. It's thicker and less likely to tear as you wrap.
- Be careful not to overmix the cheesecake batter. Overmixing can make the batter runny or cause the cheesecake to rise too much as it bakes, causing cracking.
Trish says
So sorry I just asked a question. I said flour, but meant to
Ask about the heavy cream mentioned in the bottom layer?
Nicole Kendrick says
Hello, the heavy cream is listed in step 3 of the cheesecake layer. it goes in after the sugars and before the eggss!
Criss says
This Nutella brownie cheesecake is rich, creamy, and so easy to make. It’s the perfect dessert for any occasion, and everyone loved it when I served it.
Kim says
This cheesecake was so delicious. It's all my favourite things in one dessert. The whole family loved it.
Amy says
Thank you for sharing this recipe
Sonja says
It's totally valid to grab the whole cake like a Nutella jar and hide in a quiet corner, eating it directly from the tin by the spoonful, right? Right?! So yummy!
NKendrick says
Absolutely!
Swathi says
This Nutella brownie cheesecake is the perfect treat. my kids enjoyed it.
Betty says
Can this recipe be made sugarfree
I be waiting to hear from you
Plz email if you can I want to make this
Thank You
Betty
NKendrick says
Hello, you can use a sugar free substitute in place of the sugar!
Betty says
In this recipe can I use all purpose flour
Instead of gluten free flour
I be waiting for your answer
If possible email your answer
Thank You
Betty
NKendrick says
Hello, Absolutely you can use regular flour as a replacement for the gf flour!