Nutella Oreo Cheesecake

Ingredients

• 275 g (2 cups)Oreo cookie crumbs, from about 25 cookies with the centres
• 42 g (3 tbsp)salted butter, melted
• 25 g (2 tbsp)granulated sugar
• 210 g (1¼ cups)semisweet or dark chocolate chips
• 70 g (¼ cup)Nutella
• 80 ml (⅓ cup)hot coffee or water
• 200 g (1 cup)granulated sugar
• 28 g (3 tbsp)cornstarch
• 678 g (3 × 8 oz packages)full-fat cream cheese, at room temperature
• 224 g (4 large)eggs, at room temperature
• 125 g (½ cup)full-fat sour cream, at room temperature
• 4 g (1 tsp)vanilla extract or vanilla bean paste
• 132 g (12 cookies)Oreo cookies without the centres, roughly chopped
• 280 g (1 cup)Nutella
• To tastewhipped cream
• To tastechopped Oreos

Instructions

1. 1

   Prepare the pan

   Heat the oven to 175°C (350°F). Coat a 23 cm (9-inch) springform or cheesecake pan with non-stick baking spray and line its base with a round of baking parchment.

2. 2

   Make the crumbs

   Process 25 Oreo cookies to a fine crumb, or crush them in a sealed bag with a rolling pin. Add 42 g melted butter and 25 g sugar, then pulse or mix until combined.

3. 3

   Press the crust

   Tip the crumb mixture into the prepared pan. Press it firmly with the base of a measuring cup or a flat-bottomed glass to form an even, compact layer over the base and about two-thirds of the way up the sides.

4. 4

   Bake the crust

   Bake for 12–14 minutes, then set the pan on a wire rack to cool. Keep the oven on, reduce it to 150°C (300°F), and place a rimmed tray filled with about 2.5 cm (1 inch) of water on the bottom rack.

5. 5

   Melt the chocolate

   While the crust bakes and cools, put 210 g chocolate chips and 70 g Nutella in a medium bowl. Pour in 80 ml hot coffee or water, making sure the chocolate is submerged, and leave for 1 minute before stirring smooth. If pieces remain, microwave for 15 seconds, leave for 1 minute, then stir again; set aside.

6. 6

   Mix sugar and starch

   In a small bowl, whisk together 200 g sugar and 28 g cornstarch to help prevent lumps.

7. 7

   Beat the cheese

   Using a large mixing bowl or a stand mixer with a paddle attachment, beat the room-temperature cream cheese with the sugar and cornstarch mixture on low speed until completely smooth. Scrape the bowl’s sides and base with a rubber spatula to combine everything evenly.

8. 8

   Add eggs and cream

   Mix in the eggs one at a time on low speed, scraping down the bowl as needed. Add the sour cream and vanilla, then mix just until combined.

9. 9

   Combine the chocolate

   Mix the chocolate and coffee mixture into the cream cheese mixture on low speed until combined.

10. 10

    Add the Oreos

    Either fold the chopped Oreos into the batter or use them as a middle layer: pour half the batter into the crust, add the chopped cookies, then cover with the remaining batter. In an 20 cm (8-inch) pan, the batter will reach the top; the recipe notes that the cheesecake should not rise much as it bakes.

11. 11

    Start baking

    Check that the oven is at 150°C (300°F). Place the cheesecake pan on a large baking sheet and bake for 12 minutes.

12. 12

    Bake gently

    Without opening the oven door, lower the temperature to 110°C (225°F) and bake for a further 115 minutes.

13. 13

    Cool in the oven

    Turn off the oven when baking is complete and leave the cheesecake inside for 1 hour without opening the door. After that, prop the door open with a wooden spoon and leave it to cool in the oven for another hour.

14. 14

    Chill the cheesecake

    Remove the cheesecake and cool it at room temperature for 2 hours. When it has reached room temperature, cover the top with plastic wrap and refrigerate for 3–4 hours or, preferably, overnight. Keep it chilled until serving.

15. 15

    Release the cheesecake

    When ready to serve, take the cheesecake from the fridge and carefully release it from the pan.

16. 16

    Decorate and slice

    Drizzle warm Nutella over the cheesecake, then add whipped cream swirls and chopped Oreos, or cover the whole top with warm Nutella. Cut it with a sharp, warm knife, cleaning the blade after each slice. Keep leftovers in an airtight container in the fridge for up to 5 days.

What is Nutella Oreo cheesecake?

This is an American-style baked cheesecake: a crumb crust supports a rich cream-cheese filling, which is baked slowly and chilled before serving. Oreo cookies and Nutella give this version its chocolate-and-hazelnut character, while the finishing drizzle and whipped cream make it especially celebratory.

The recipe’s combination of a compact cookie base, chocolate-enriched filling and gradual cooling gives each slice distinct layers and a creamy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1016 calories, 13g protein, 113g carbs, 59g fat.

The Oreo crust and sugar provide much of the carbohydrate, while the butter, cream cheese, sour cream and Nutella contribute much of the fat. Cream cheese and eggs provide most of the protein. For a more balanced plate, serve a slice with fresh berries rather than adding another rich topping.

Build a firm Oreo crust

Fine crumbs: crush the cookies until there are no large pieces, so they press into a more even base. The cookies go in with their centres for the crust, unlike the chopped Oreos used in the filling.

Firm pressure: use a flat-bottomed glass or measuring cup to compact the crumbs across the base and partway up the sides. This helps the crust hold together when the cheesecake is sliced.

Get a smooth filling

Room-temperature dairy: let the cream cheese and sour cream soften before mixing, as directed. This makes them easier to combine into a smooth batter.

Low speed: beat the cream cheese and sugar mixture gently, and add the eggs one at a time. Scrape the bowl as needed and stop once each addition is incorporated rather than mixing longer than necessary.

Chocolate mixture: the hot coffee or water helps melt the chocolate and Nutella. Stir until smooth before adding it to the filling; the coffee is an option alongside water, not a required flavour.

Choose how to add the Oreos

Folded through: stir the chopped cookies into the batter for Oreo pieces throughout each slice.

Middle layer: spread half the batter over the crust, scatter the chopped cookies over it, then cover with the remaining batter. This keeps the cookie pieces concentrated in a distinct band.

Follow the slow bake

Temperature changes: bake the crust at 175°C, then reduce the oven to 150°C for the cheesecake’s first 12 minutes. Lower it again to 110°C without opening the door and continue baking for 115 minutes.

Gradual cooling: leave the cheesecake in the switched-off oven for 1 hour, then for another hour with the door propped open. After a further 2 hours at room temperature, chill it for 3–4 hours or overnight.

Plan the finish and serving

Warm topping: drizzle the 280 g Nutella over the chilled cheesecake, then add whipped cream and chopped Oreos. The recipe also suggests covering the whole top with Nutella if you prefer.

Clean slices: use a sharp knife warmed before cutting, and wipe it after every cut. Serve small slices on their own or alongside fresh berries to add a tart contrast.

Recipe notes & tips

• Bring the cream cheese and sour cream to room temperature before mixing, as the recipe specifies.
• Scrape the bowl’s sides and base while mixing so no pockets of cream cheese or sugar mixture remain.
• Check that the oven has reached 150°C before putting in the cheesecake, then lower it to 110°C without opening the door.
• Let the cheesecake cool and chill for the full recommended time before releasing it from the pan.
• Warm the knife and clean it between cuts for neater slices.

Variations

• Choose dark chocolate: use dark chocolate chips for a deeper chocolate note.
• Use water: replace the hot coffee with hot water for a less coffee-forward filling.
• Make a cookie layer: arrange the chopped Oreos between two layers of batter.
• Fold in the cookies: mix the chopped Oreos through the batter for pieces in every slice.
• Cover the top: spread warm Nutella over the whole surface instead of drizzling it.

Common mistakes to avoid

• Loose crust: press the crumbs firmly and evenly into the pan before baking.
• Lumpy chocolate: leave the chocolate mixture for 1 minute before stirring; if needed, microwave it for 15 seconds and stir again after another minute.
• Clumped cornstarch: whisk it with the sugar in a separate bowl before adding it to the cream cheese.
• Overmixing: use low speed and mix only until each ingredient is combined.
• Opening the oven: keep the door closed when lowering the temperature and during the first hour of cooling.
• Cutting too soon: chill the cheesecake for at least 3–4 hours, or overnight, before slicing.

How to store

Keep leftover cheesecake in an airtight container in the fridge for up to 5 days. Serve chilled; the recipe does not specify a reheating method.

Frequently asked questions