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.
Quick Look: Nutella Brownie Cheesecake
- ⏱ Prep Time: 20 minutes
- 🔥 Cook Time: 1 hour 10 minutes
- ⏳ Total Time: 1 hour 30 minutes (plus chilling time)
- 🍰 Serving: 12 slices
- ⚡ Calories: 1257 calories per slice
- 🍂 Flavor Profile: that famous chocolate and hazelnut flavor on top of a sweet brownie
- 👌 Difficulty: Medium, worth the effort when you see everyone's reaction
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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. If you enjoy it, you will love my Golden Oreo 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!
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
- 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.
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.
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
Video
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.
Mary Kay says
I’m confused about the 3/4 cup of heavy cream for the cheesecake filling. I do not see any mention of when or where to add it.
Mary Kay
NKendrick says
It goes in right before the eggs. I am so sorry I missed that but will fix it now. Thank you for pointing it out!
Swathi says
Nutella brownie cheesecake is so yummy. My kids enjoyed it they want to make more.
Nora says
My family loved this! Thank you for sharing this recipe!
Juyali says
Yum! A dream come true for chocolate cheesecake lovers like my family.
Why choose between brownies and cheesecake!? 😉
Delicious and creative recipe! Thanks!
Adriana says
This worked exactly as written, thanks!
Swathi says
Nutella Brownie Cheesecake looks delicious. I tried it yesterday. My family loved this.
Nora says
This nutella brownie cheesecake was simply divine! My family devoured it!
Ve says
Well, I love cheesecakes, and I love nutella! This recipe was made for me. I love it!
Stephanie says
Yum! This Nutella Brownie cheesecake is a chocolate lover's dream dessert. Rich and creamy with the perfect brownie base.
Liz says
Oh, my gosh, this is to die for!! What a great cheesecake combo!!!
Anonymous says
This worked exactly as written, thanks!
Amy Liu Dong says
My family loved this!
Kristin says
My family loved this! Made this cheesecake and it was a hit. From the kids to husband, everyone was raving over it. Once again, another amazing recipe from Golden Grace Kitchen. Love love love!!!!
NKendrick says
Thank you so much for sharing!!!
Joseph V says
As a savory cook who prefers grilling, I found the Nutella Brownie Cheesecake recipe to be surprisingly approachable. The instructions were clear and easy to follow, even for a baking beginner like me. Four things that I look for in a recipe are--
Rich Flavor: The combination of the brownie base with the Nutella cheesecake was decadent and indulgent, offering a perfect balance of chocolate and hazelnut.
Perfect Texture: The cheesecake turned out creamy and smooth, while the brownie base was fudgy and dense. This contrast in textures made each bite incredibly satisfying.
Versatile Recipe: The recipe provided useful tips and variations, such as substituting gluten-free flour and using a water bath to prevent cracks, which made it adaptable to different dietary needs and skill levels.
Gluten-Free Option: Although I am not gluten-free, I tried the gluten-free variation and found it just as delicious and indistinguishable from the original. This makes it an excellent option for serving guests with dietary restrictions.
Overall for me, this recipe turned out to be a delightful baking experience, even for someone who typically sticks to savory dishes. I highly recommend giving it a try!
NKendrick says
Joseph, Thank you so much for such a detailed response. I truly appreciate it and know that the readers will as well!
Del says
Hi! Looking forward to making this cake just one question, you place the cheesecake in 300° oven until no longer jiggly on top can you give me an approximate timeframe?
NKendrick says
I am so sorry, thank you for catching that. It is 60-75 minutes and was just updated on the post!