Nutella Brownie Cheesecake

5 from 39 votes

This Nutella brownie cheesecake features a chocolate brownie base and rich Nutella cheesecake topped with chocolate ganache and Nutella buttercream frosting.

Prep Time20

Cook Time1 10

Chilling Time1

Course: Dessert

Cuisine: American

Keyword: Brownies, Buttercream, cheesecake, chocolate, chocolate cheesecake, chocolate ganache, dessert, gluten free baked donuts, Nutella, nutella brownie cheesecake

Servings:

Calories: 1257kcal

Author: Nicole Kendrick

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

Storage

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.

Tips

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.

Nutrition