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Chocolate lovers, get ready to swoon. This Ferrero Rocher Nutella cheesecake is the kind of treat that gets everyone talking and craving seconds. The filling packs loads of Nutella richness. It sits on a nutty, crunchy crust and gets blanketed with a smooth layer of Nutella ganache. Then it's finished off with a pile of Ferrero Rochers on top. I baked it first for my friend's birthday and, honestly, it's been the most wanted dessert ever since for any holiday get-together.
I still remember peeling off the gold from that first Ferrero Rocher for the top. My hands were honestly shaking from excitement. No matter the crowd, this cheesecake always gets people grinning and wide-eyed for dessert.
Incredible Ingredients
- Ferrero Rocher candies for garnish: pop these on at the end to make your dessert stand out
- More roasted hazelnuts: they add that signature crunch mixed with your ganache
- Butter in ganache: makes the topping glossy and extra rich
- Additional whipping cream: helps make the ganache pourable and super smooth
- More Nutella for ganache: boosts those hazelnut chocolate notes
- Semi sweet chocolate for ganache: use a chocolate you’d nibble as is for best flavor
- Semi sweet chocolate melted: picks up the chocolate depth—pick a nice one that melts well
- Corn starch: helps keep the cake together so your slices look perfect. If yours clumps a bit, give it a sift first
- Large eggs: set the filling just right. Let them hit room temp so they blend smoother
- Pure vanilla extract: rounds out the chocolate. Real extract (not fake) gives best flavor
- Whipping cream: brings silkiness to the whole dessert. Fresh cream is key!
- Granulated sugar: sweetens everything up and ensures a smooth texture. Go for fine sugar so it dissolves well
- Sour cream: balances the sweetness with a gentle tang. Grab the thickest type (at least 14% fat) so your batter isn’t runny
- Full fat cream cheese: gives you that creamy, sliceable base. Let it really soften before you get started
- Nutella: adds that iconic flavor throughout both crust and filling. Use a fresh jar for best results
- Butter: holds the crust together and gives flavor. Room temp, unsalted butter works best here
- Granulated sugar: adds a touch of sweetness and stickiness to the crust. Cane sugar tastes cleaner
- Roasted hazelnuts: bring loads of nutty flavor and smell. Toast and chop them up real fine for best results
- Rice Krispies cereal: delivers a fun crunch to the crust. Don’t pulverize—just give a light smash
- Graham cracker crumbs: are the sturdy, buttery base. Fresh crumbs are key for best flavor and texture
Step-by-Step Directions
- Decorate Your Cheesecake:
- Pop the cake ring off, but leave it sitting on parchment, so things don't get messy. Fill a piping bag with your refrigerated, fudgy ganache and swirl twelve dollops along the outer edge and one in the middle. Set a Ferrero Rocher onto each swirl. Want extra flair? If you've got extra ganache, warm it up quick and drizzle over the candies. Put the cake on your serving tray and let it chill until about an hour before you slice in.
- Make the Nutella Hazelnut Ganache:
- Get your cold cheesecake out, but keep it in the pan for now. In a heatproof bowl, add chopped chocolate, Nutella, cream, and butter. Microwave in bursts and stir every minute—you want it velvety. Once it’s melted, pull out a cup and chill it for at least three hours (stir now and then so it sets evenly; this bit is for piping). Take your chopped hazelnuts and stir them into the rest of the ganache. Pour that layer over your cheesecake and spread it out. Pop it back in the fridge so the ganache firms up.
- Assemble and Bake the Cheesecake:
- Wrap your springform pan on the outside with foil so water can’t sneak in. Set it in a roasting pan. Pour the filling over your prepared crust and make it nice and level. Pour your boiling water into the roasting pan so it comes three-quarters of the way up the sides—this stops the cheesecake from drying out. Bake at 350°F for 25 minutes. Then turn the oven down to 250°F and keep baking for seventy-five minutes. Turn off the oven, crack the door, and let everything cool for an hour—this helps prevent cracks. Bring to room temp, swipe a knife around the edge, and pop in the fridge, uncovered, for six hours or overnight.
- Prepare the Cheesecake Filling:
- Heat your oven to 350°F and boil about four cups of water for later. In a food processor, blend cream cheese, sour cream, sugar, vanilla, and cream until it's super smooth (just scrape down the sides once or twice). Throw in the eggs and mix until just blended. Add corn starch, pulse for about thirty seconds, then work in Nutella and the melted chocolate until everything comes together. That’s it.
- Make the Crust:
- Mix your dry stuff: graham crumbs, Rice Krispies, chopped hazelnuts, and sugar. In another bowl, blend softened butter and Nutella. Give it a quick zap in the microwave to make it runny, then whisk it smooth. Pour this over your dry mix and stir until totally combined. Press the mix into the bottom and up the sides (about three-quarters of the way) of your pan. The firmer you press it, the less crumbly it’ll get. Set aside.
- Prepare the Pan:
- Line your nine-inch springform with parchment paper on the bottom. This makes taking out the cake later quick and easy, plus the edges look pro.
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You Gotta Know This
- Bursting with rich Nutella and deep, roasty hazelnut in every forkful
- Combination of super creamy inside and a crust that’s got loads of crunch
- This dessert hangs together perfectly for parties—even if you made it the day before
I love how the Nutella melts into that crispy, nutty base. My cousin dubbed this the golden birthday cake—everyone gets a Ferrero crown on their slice. There's always a big laugh and some fake battles over who scores the center swirl.
Storage Advice
Stash leftover slices in the fridge, either wrapped in foil or tucked into a cake container that seals. It'll stay good up to four days and, honestly, the taste only gets better on day two. Don’t garnish with Ferrero Rochers much sooner than serving or the candies might go soft or lose their crunch from the fridge. Too much moisture can ruin their famous shell.
Swap Outs
No Rice Krispies? Just use extra graham cracker crumbs—texture gets a bit more dense but it still tastes great. For gluten-free eaters, swap graham for your go-to gluten-free digestive cookies. Mascarpone can take the place of some cream cheese if you want a lighter taste and extra creamy feel. Switch to bittersweet chocolate for a deeper chocolate hit if you’re into that vibe.
How to Serve
Pour on a little extra ganache, sprinkle some crushed hazelnuts for extra crunch, and, if you’re feeling fancy, add a puff of whipped cream. Crumble some gold leaf for a nod to that famous Ferrero gold. This dessert shines next to a shot of espresso or a strong cup of coffee.
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Backstory and Traditions
Ferrero Rocher is an Italian classic handed out at celebrations all over the world. Nutella, also Italian, brings back all sorts of cozy baking memories. Here, they meet creamy cheesecake for a dessert that’s part Italian tradition, part American comfort—pure joy for anyone wild about chocolate and hazelnut.
Frequently Asked Questions
- → Is there another crust that works if I skip graham crackers?
Totally! Try chocolate wafers or even crunchy digestive cookies instead. Just use whatever crisp cookie you like best.
- → How can I make sure my cheesecake doesn't crack?
A water bath, letting it cool off slowly in the oven, and taking it easy when you mix the batter keeps the top looking super smooth.
- → Can I use reduced-fat instead of full-fat cream cheese?
You could grab the lighter version, but if you want that classic creamy feel, stick to full-fat. It really amps up the flavor and texture.
- → What's the chill time before it's ready to serve?
Let it hang out in the fridge at least 6 hours, but overnight is even better. This way it holds its shape when you cut it.
- → How do I slice and dish this up for the best results?
Warm up a sharp knife, wipe after each slice, and make sure the cake's not freezing cold. That way every piece is picture-perfect.
- → Can I prep this the day before?
Absolutely! Get the cake and ganache done a day early, but add Ferrero Rocher and finishing touches last minute so everything looks fresh.