Decadent Ferrero Rocher Nutella Cheesecake: A Hazelnut Lover’s Dream

Have you ever found yourself daydreaming about the perfect dessert that combines your favorite chocolate hazelnut flavors into one show-stopping masterpiece? Well, I’m about to make that dream come true. As someone who has spent countless hours perfecting the art of cheesecake making, I can confidently say that this Ferrero Rocher Nutella Cheesecake is the pinnacle of my dessert creations.

When I first attempted to create this recipe, I was determined to capture the essence of those golden-wrapped chocolate hazelnut treats we all love, while incorporating the creamy richness of a proper cheesecake. After many (delicious) trials and errors, I’ve perfected a recipe that will make you the star of any gathering.

Why This Cheesecake Is Worth Every Calorie

Before we dive into the recipe, let me tell you why this particular cheesecake deserves a special place in your recipe collection:

  • The crust isn’t just any ordinary graham cracker base—it’s infused with ground hazelnuts for an extra dimension of flavor
  • The filling combines both Nutella and cream cheese for the perfect balance of chocolate hazelnut goodness and tangy creaminess
  • The topping features actual Ferrero Rocher chocolates, creating a stunning visual impact
  • The multiple textures—from the crunchy crust to the silky filling to the crisp chocolate—create a sensory experience unlike any other dessert

I’ve served this cheesecake at family gatherings, dinner parties, and even a friend’s wedding, and without fail, it’s always met with wide eyes, satisfied sighs, and requests for the recipe. Now, I’m sharing all my secrets with you.

Essential Ingredients

For this lavish dessert, quality ingredients make all the difference. Let’s break down what you’ll need:

For the Crust

  • 200g (about 2 cups) graham cracker crumbs
  • 100g (1 cup) ground hazelnuts
  • 100g (7 tablespoons) unsalted butter, melted
  • 50g (1/4 cup) granulated sugar
  • Pinch of salt

For the Filling

  • 750g (3 packages) cream cheese, room temperature
  • 400g (1 1/2 cups) Nutella
  • 150g (3/4 cup) granulated sugar
  • 3 large eggs, room temperature
  • 60ml (1/4 cup) heavy cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons hazelnut liqueur (optional, but recommended)
  • 30g (1/4 cup) all-purpose flour

For the Topping

  • 200g (about 3/4 cup) Nutella, slightly warmed
  • 200ml (about 3/4 cup) heavy cream
  • 100g (about 3.5 oz) dark chocolate, chopped
  • 12-16 Ferrero Rocher chocolates
  • 50g (1/2 cup) chopped hazelnuts, toasted

Special Equipment Needed

To ensure your cheesecake turns out perfectly, make sure you have these items on hand:

  • 9-inch springform pan
  • Food processor (for crushing graham crackers and grinding hazelnuts)
  • Stand mixer or hand mixer
  • Large roasting pan (for water bath)
  • Parchment paper
  • Aluminum foil (heavy-duty preferred)
  • Cooling rack
  • Offset spatula (for spreading Nutella topping)

Detailed Preparation Steps

Preparing the Crust

  1. Preheat your oven to 325°F (165°C).
  2. Wrap the outside of your springform pan with two layers of heavy-duty aluminum foil, ensuring it comes up the sides. This prevents water from seeping in during baking.
  3. In a food processor, combine graham cracker crumbs, ground hazelnuts, sugar, and salt. Pulse until well mixed.
  4. Add the melted butter and pulse until the mixture resembles wet sand and holds together when pressed.
  5. Press the mixture firmly into the bottom and about 1 inch up the sides of your springform pan. Use the bottom of a measuring cup to compact it firmly.
  6. Bake the crust for 10 minutes, then remove and let cool while preparing the filling.

Creating the Perfect Filling

  1. Reduce oven temperature to 300°F (150°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth, about 3 minutes.
  3. Add the sugar and beat for another 2 minutes until well incorporated.
  4. Add the Nutella and beat until fully combined and no streaks remain.
  5. Add eggs one at a time, mixing on low speed just until each is incorporated. Over-mixing at this stage can introduce too much air and cause cracks.
  6. Pour in the heavy cream, vanilla extract, and hazelnut liqueur (if using), and mix on low until combined.
  7. Sprinkle the flour over the mixture and beat on low just until incorporated.
  8. Pour the filling into the prepared crust.

The Water Bath Method

I cannot stress enough how important this step is for achieving that perfectly smooth, crack-free cheesecake:

  1. Place the foil-wrapped springform pan in a large roasting pan.
  2. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  3. Carefully transfer the entire setup to the preheated oven.

Baking to Perfection

  1. Bake for 60-70 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when gently shaken.
  2. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.
  3. Remove from the oven and water bath, discard the foil, and run a thin knife around the edges to prevent sticking.
  4. Let cool completely on a wire rack (about 2 hours).
  5. Refrigerate for at least 6 hours, but preferably overnight.

Creating the Decadent Topping

Nutella Ganache

  1. In a microwave-safe bowl, heat the Nutella until just pourable, about 20-30 seconds.
  2. In a separate saucepan, bring the heavy cream to a simmer.
  3. Pour the hot cream over the chopped dark chocolate in a bowl and let sit for 1 minute.
  4. Stir until smooth, then fold in the warmed Nutella.
  5. Let the mixture cool for about 10 minutes until slightly thickened but still pourable.

Final Assembly

  1. Remove the cheesecake from the refrigerator and release it from the springform pan.
  2. Pour the Nutella ganache over the top, using an offset spatula to spread it evenly, allowing some to drip down the sides for a dramatic effect.
  3. Arrange the Ferrero Rocher chocolates around the perimeter of the cheesecake.
  4. Sprinkle the toasted chopped hazelnuts in the center or wherever you desire.
  5. Return to the refrigerator for at least 30 minutes to set the topping.

Detailed Nutritional Information

For those who like to keep track of their indulgences, here’s a comprehensive nutritional breakdown per slice (assuming 12 slices):

NutrientAmount per Slice% Daily Value*
Calories675 kcal34%
Total Fat52g67%
– Saturated Fat27g135%
– Trans Fat0g
Cholesterol145mg48%
Sodium310mg13%
Total Carbohydrates45g16%
– Dietary Fiber3g11%
– Sugars35g
Protein11g22%
Calcium120mg9%
Iron3mg17%
Potassium320mg7%

*Percent Daily Values are based on a 2,000 calorie diet

Expert Tips for Cheesecake Success

After making this recipe countless times, I’ve gathered some invaluable insights that will help you achieve the perfect result:

  • Room temperature ingredients are non-negotiable: Especially the cream cheese. Cold cream cheese will result in a lumpy batter that never fully smooths out.
  • The mixing order matters: Follow the steps precisely as written to achieve the right texture.
  • Be gentle when adding eggs: Over-beating after adding eggs can introduce too much air, leading to cracks and a less creamy texture.
  • Water bath patience: Yes, it’s an extra step, but it’s the secret to a perfectly creamy, crack-free cheesecake.
  • Cooling gradually: The slow cooling process in the turned-off oven prevents the dramatic temperature change that can cause cracking.
  • Chilling time is crucial: Don’t rush the refrigeration time—proper setting requires at least 6 hours.
  • Slice with precision: For clean cuts, dip your knife in hot water and wipe it clean between each slice.

Common Troubleshooting

ProblemPossible CauseSolution
Cracked topOvermixing, improper cooling, or no water bathMix just until ingredients are combined, cool gradually, always use a water bath
Soggy crustWater seeped into the panUse multiple layers of heavy-duty foil wrapped tightly around the pan
Filling too softInsufficient baking time or refrigerationEnsure center still has a slight wobble when removed from oven, chill for full recommended time
Lumpy fillingCold cream cheese or inadequate mixingAlways use room temperature ingredients, scrape down bowl frequently
Uneven topOven temperature too highUse an oven thermometer to verify temperature, position rack in center of oven
Difficulty removing from panNot letting cheesecake set properlyRefrigerate overnight, run a warm knife around the edge before removing springform ring

Serving Suggestions

For the ultimate dessert experience, consider these serving suggestions:

  • Serve with a dollop of freshly whipped cream (unsweetened, to balance the sweetness of the cheesecake)
  • Add a drizzle of warm Nutella sauce (extra Nutella thinned with a little heavy cream)
  • Offer a small scoop of hazelnut or vanilla bean ice cream on the side
  • Pair with a shot of espresso for the perfect flavor complement
  • For special occasions, dust the plate with a little cocoa powder and add a few fresh raspberries for color contrast
  • For a hot day, try serving slightly frozen (about 20 minutes in the freezer before serving) for a treat that’s reminiscent of an ice cream cake

Storage Information

This cheesecake keeps beautifully, which makes it perfect for preparing ahead of time:

  • Refrigerator: Covered loosely with plastic wrap, it will keep for up to 5 days.
  • Freezer: Wrapped tightly in plastic wrap and then aluminum foil, it freezes well for up to 2 months. Thaw overnight in the refrigerator.
  • Serving after storage: Let the cheesecake sit at room temperature for about 30 minutes before serving for the best flavor and texture.

Variations to Try

While this recipe is stunning as is, here are some variations I’ve experimented with:

  1. Mini Cheesecakes: Use a muffin tin with liners for individual servings. Reduce baking time to about 20-25 minutes.
  2. Marbled Effect: Reserve 1 cup of plain cheesecake batter before adding Nutella. Drop spoonfuls of the plain batter onto the Nutella batter and swirl with a knife.
  3. Hazelnut Crust Only: Replace the graham crackers entirely with ground hazelnuts for a gluten-free option.
  4. White Chocolate Drizzle: Add a contrasting drizzle of melted white chocolate over the Nutella ganache for visual appeal.
  5. Coffee Infusion: Add 1 tablespoon of espresso powder to the filling for a mocha-like flavor that enhances the chocolate notes.

Detailed Comparison with Other Cheesecake Types

AspectFerrero Rocher Nutella CheesecakeNew York Style CheesecakeNo-Bake Cheesecake
TextureRich, creamy with chocolate hazelnut flavorDense, firm, yet creamyLighter, mousse-like
CrustGraham cracker with hazelnutsGraham crackerGraham cracker or cookie
Baking MethodWater bath at 300°FHigh temp start, then lowerNo baking required
Primary FlavoringNutella and hazelnutVanilla, lemon zestVaries widely
Typical ToppingNutella ganache, Ferrero RocherFruit compote or plainFruit or caramel
Cooling MethodGradual in oven, then refrigerateSame as FerreroRefrigeration only
Preparation Time30 minutes plus 7+ hours waiting30 minutes plus 6+ hours waiting20 minutes plus 4+ hours waiting
Difficulty LevelIntermediateIntermediateBeginner
Wow FactorVery HighMedium-HighMedium
Calorie ContentVery HighHighMedium-High

Frequently Asked Questions

Q: Can I make this cheesecake without a springform pan?

A: While a springform pan is ideal, you can use a regular 9-inch cake pan lined with parchment paper that extends up and over the sides to help lift the cheesecake out after chilling. The presentation won’t be as clean, but the taste will be identical.

Q: Is the water bath really necessary?

A: Yes, especially for this recipe. The water bath ensures even, gentle heating which gives you that perfectly smooth texture and helps prevent cracks. Consider it insurance for your cheesecake investment!

Q: Can I use a Nutella alternative or make my own hazelnut spread?

A: Absolutely! Any chocolate hazelnut spread will work, though the flavor profile may vary slightly. For homemade, blend 2 cups toasted hazelnuts in a food processor until they become butter, then add 1/4 cup cocoa powder, 1/2 cup powdered sugar, 2 tablespoons oil, and a pinch of salt.

Q: How do I know when my cheesecake is perfectly baked?

A: The perfect cheesecake will have set edges but still have a slight wobble in the center when you gently shake the pan. It should not be completely firm when you remove it from the oven as it will continue to set as it cools.

Q: My ganache topping seems too thick to pour. What should I do?

A: If your ganache has cooled too much, gently reheat it by placing the bowl over a pan of simmering water and stirring until it reaches your desired consistency. Be careful not to overheat.

Q: Can this recipe be made without eggs for a vegetarian version?

A: This recipe contains eggs but is already vegetarian (vegetarians eat eggs and dairy; vegans do not). If you’re looking to make it without eggs, you could experiment with egg replacers or a combination of cornstarch and yogurt, though the texture will be different.

Q: How far in advance can I make this for a special occasion?

A: This cheesecake is perfect for preparing ahead of time. You can make it up to 3 days in advance and keep it refrigerated. Add the Ferrero Rocher chocolates on top just before serving for the best presentation, as they can soften in the refrigerator over time.

The Story Behind My Recipe

I developed this recipe after a memorable trip to Italy, where I found myself indulging in Ferrero Rocher chocolates and freshly made hazelnut gelato almost daily. Upon returning home, I was determined to create a dessert that captured those flavors in a more substantial form.

My first few attempts were good but not great—either too sweet, not creamy enough, or lacking that distinctive hazelnut flavor that makes Ferrero Rocher so special. It took experimenting with the ratio of cream cheese to Nutella, adjusting the sugar levels, and figuring out the perfect baking temperature to achieve what I now consider the ultimate chocolate hazelnut cheesecake.

What makes me proudest about this recipe is that it manages to be both sophisticated and approachable. It’s decadent enough for the most special occasions but doesn’t require professional pastry chef skills to execute beautifully.

Final Thoughts

Creating this Ferrero Rocher Nutella Cheesecake is certainly an investment of time and ingredients, but the payoff is truly spectacular. There’s something magical about bringing together the beloved flavors of a classic chocolate candy with the rich tradition of cheesecake baking.

Remember that patience is your greatest ally when making this dessert—from ensuring ingredients are at the proper temperature to allowing adequate cooling and chilling time. Each step contributes to the stunning final result that will have everyone at your table reaching for seconds.

Whether you’re celebrating a special occasion or simply want to treat yourself and loved ones to something extraordinary, this cheesecake delivers on every level. The combination of creamy, crunchy, chocolate, and hazelnut creates a symphony of flavors that’s greater than the sum of its parts.

I’d love to hear how this recipe turns out for you—happy baking!

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