Indulge in the ultimate dessert experience with this irresistible Nutella Brownie Cheesecake. This easy, gluten-free cheesecake combines a rich, fudgy brownie base with a smooth Nutella-infused cheesecake layer, all topped with a luscious chocolate ganache and creamy Nutella buttercream frosting. Perfect for chocolate lovers, this decadent cheesecake recipe is ideal for special occasions, holidays, or any celebration. Learn how to make this mouthwatering dessert step by step with simple ingredients like Nutella, cream cheese, and cocoa powder. Whether you’re making it for a party or simply treating yourself, this Nutella Brownie Cheesecake is sure to impress!

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 teaspoons Singing Dog Vanilla extract
- ½ teaspoon 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’s chocolate 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
- A pinch of salt
- 5 tablespoons heavy cream
- 2 teaspoons OliveNation 22/24 fat Dutched cocoa powder
Instructions
For the Brownie Layer:
- Preheat the oven to 350°F and lightly grease a 10-inch springform pan, or line it with parchment paper.
- In a microwave-safe bowl, melt the butter and 4 oz of chocolate at 30-second intervals, stirring after each, until smooth and melted.
- Mix in the oil and cocoa powder, followed by the sugars. Whisk until fully combined.
- Stir in the heavy cream, then add the eggs, salt, and vanilla extract, mixing until smooth.
- Gently fold in the gluten-free flour with a rubber spatula until just combined.
- Pour the brownie batter into the prepared pan and bake for 17–22 minutes, or until the top appears set.
For the Cheesecake:
- Reduce the oven temperature to 300°F.
- In a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium-low speed until smooth (avoid high speed to prevent air bubbles).
- Add Nutella, salt, and vanilla extract, and mix on low until combined.
- Scrape down the bowl, then add the eggs one at a time, mixing on low until just incorporated.
- Pour the cheesecake batter over the brownie layer and smooth the top.
- Wrap the outside of the pan with heavy-duty foil to prevent water from seeping in, and place it in a larger roasting pan.
- Fill the outer pan with hot water, about ⅓ of the way up the sides of the springform pan.
- Bake for 60–75 minutes, or until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for an hour.
- Remove from the water bath and let cool completely before chilling in the fridge overnight.
For the Ganache:
- Place the chocolate in a medium bowl. Heat the heavy cream until it just begins to bubble.
- Pour the hot cream over the chocolate and let sit for 2 minutes.
- Stir until smooth and pour the ganache over the chilled cheesecake. Refrigerate for at least an hour.
For the Nutella Buttercream Frosting:
- Beat the butter on medium-high for 2 minutes until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing on low at first, then increasing the speed until smooth.
- Add Nutella and beat on medium-high for 1 minute. Add vanilla, salt, and heavy cream, and mix until smooth.
- If needed, adjust the consistency with more heavy cream.
- Pipe the frosting on top of the cheesecake and chill until ready to serve.
Why You’ll Love This Recipe
This Nutella Brownie Cheesecake combines the best of both worlds: a fudgy, decadent brownie layer paired with a rich, creamy Nutella cheesecake, topped off with a luscious ganache and smooth Nutella buttercream. It’s the ultimate indulgence for chocolate lovers, providing a variety of textures and flavors that will impress everyone at your gathering.
Tips
- Room Temperature Ingredients: Make sure all the ingredients (eggs, cream cheese, and heavy cream) are at room temperature. This will help ensure a smooth batter and prevent curdling.
- Water Bath: Don’t skip the water bath for the cheesecake. It prevents cracking and ensures a creamy, smooth texture.
- Chill Overnight: For the best results, allow the cheesecake to chill overnight to set fully and enhance the flavors.
- Microwave Melting: Be cautious when melting the chocolate and butter in the microwave. Stir frequently to avoid burning.
Variations and Substitutions
- Gluten-Free Flour: If you’re not following a gluten-free diet, you can substitute the gluten-free flour with regular all-purpose flour.
- Nutella Substitute: If you’re not a fan of Nutella, you can swap it for any chocolate hazelnut spread or even peanut butter for a different twist.
- Frosting: If you prefer, you can use a cream cheese frosting instead of the Nutella buttercream.
FAQs
Can I make this cheesecake ahead of time? Yes, this cheesecake actually tastes better when made a day or two ahead. Just be sure to refrigerate it overnight to allow the flavors to meld.
What should I do if my cheesecake cracks? If the cheesecake cracks during baking, don’t worry! You can cover it with frosting or ganache, which will hide any imperfections and still look stunning.
Can I use a different type of chocolate for the ganache? Absolutely! You can use dark chocolate or white chocolate for a different flavor profile.
Serving
Serve this Nutella Brownie Cheesecake chilled for the best texture. Garnish with additional chocolate shavings, crushed nuts, or a drizzle of Nutella for an extra touch.
Suggestions
This cheesecake pairs beautifully with a hot cup of coffee, tea, or even a glass of dessert wine. It’s perfect for celebrations, holidays, or as a showstopper at any party.
Nutella Brownie Cheesecake
12
servings20
minutes1
hour10
minutesIngredients
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 teaspoons Singing Dog Vanilla extract
½ teaspoon 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’s chocolate 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
A pinch of salt
5 tablespoons heavy cream
2 teaspoons OliveNation 22/24 fat Dutched cocoa powder
Directions
- For the Brownie Layer:
- Preheat the oven to 350°F and lightly grease a 10-inch springform pan, or line it with parchment paper.
- In a microwave-safe bowl, melt the butter and 4 oz of chocolate at 30-second intervals, stirring after each, until smooth and melted.
- Mix in the oil and cocoa powder, followed by the sugars. Whisk until fully combined.
- Stir in the heavy cream, then add the eggs, salt, and vanilla extract, mixing until smooth.
- Gently fold in the gluten-free flour with a rubber spatula until just combined.
- Pour the brownie batter into the prepared pan and bake for 17–22 minutes, or until the top appears set.
- For the Cheesecake:
- Reduce the oven temperature to 300°F.
- In a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium-low speed until smooth (avoid high speed to prevent air bubbles).
- Add Nutella, salt, and vanilla extract, and mix on low until combined.
- Scrape down the bowl, then add the eggs one at a time, mixing on low until just incorporated.
- Pour the cheesecake batter over the brownie layer and smooth the top.
- Wrap the outside of the pan with heavy-duty foil to prevent water from seeping in, and place it in a larger roasting pan.
- Fill the outer pan with hot water, about ⅓ of the way up the sides of the springform pan.
- Bake for 60–75 minutes, or until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for an hour.
- Remove from the water bath and let cool completely before chilling in the fridge overnight.
- For the Ganache:
- Place the chocolate in a medium bowl. Heat the heavy cream until it just begins to bubble.
- Pour the hot cream over the chocolate and let sit for 2 minutes.
- Stir until smooth and pour the ganache over the chilled cheesecake. Refrigerate for at least an hour.
- For the Nutella Buttercream Frosting:
- Beat the butter on medium-high for 2 minutes until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing on low at first, then increasing the speed until smooth.
- Add Nutella and beat on medium-high for 1 minute. Add vanilla, salt, and heavy cream, and mix until smooth.
- If needed, adjust the consistency with more heavy cream.
- Pipe the frosting on top of the cheesecake and chill until ready to serve.
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