Nutella Chocolate Crunch Cheesecake
June 27, 2026
Creamy cheesecake packed with Nutella and hidden chocolate crunch!
If there’s one ingredient that’s always a hit, it’s Nutella. So of course I had to work it into a cheesecake. This Nutella Chocolate Crunch Cheesecake starts with a creamy cheesecake base, layers in plenty of rich chocolate hazelnut flavor, and sneaks in crunchy chocolate surprises along the way. It’s packed with everything a chocolate lover could want.The top is finished with a generous layer of Nutella that makes every slice look irresistible. When you cut into it there are layers of chocolate rocks and Buncha Crunch right in the center. It’s all the best kinds of chocolate in one dessert.
Flavor Profile
This cheesecake is rich, creamy, and loaded with chocolate hazelnut flavor. The Nutella adds a smooth chocolate richness while the Golden Oreo crust brings buttery vanilla sweetness. Chocolate rocks and Buncha Crunch create little pockets of crunch throughout every bite.
Why You’ll Love This Recipe
- The Nutella adds rich chocolate hazelnut flavor throughout every layer.
- Chocolate rocks and Buncha Crunch create a crunchy surprise inside each slice.
- The Golden Oreo crust adds buttery vanilla flavor that balances the chocolate perfectly.
- It doesn’t require fancy decorating.
The Twist
Most Nutella cheesecakes focus entirely on the creamy filling. This version hides a layer of chocolate crunch right in the middle. The combination of chocolate rocks and Buncha Crunch creates a fun texture that brings together creamy, crunchy, crispy, and chocolatey bites all in one slice.
Ingredient Highlights
- Nutella: Adds rich chocolate hazelnut flavor and creates the cheesecake’s signature swirl.
- Golden Oreo Cookies: Form a buttery vanilla crust that pairs perfectly with the chocolate filling.
- Cream Cheese: The foundation for a smooth and creamy cheesecake.
- Chocolate Rocks or Candies: Add crunchy chocolate texture throughout the center layer. Chopped M&M’s work perfectly if you are not using the rocks.
- Buncha Crunch: Brings extra crispy chocolate crunch to every bite.
- Sour Cream: Helps create a smooth texture and balanced flavor.
Nutella Chocolate Crunch Cheesecake
Ingredients
Golden Oreo Crust
- 24 Golden Oreo cookies, filling included
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 3/4 cup Nutella
- 1 cup chocolate rocks or candies (like M&M’s, chopped)
- 1 cup Buncha Crunch
Finish
- 1/2 cup Nutella, warmed
Instructions
- Preheat the oven to 325°F.
- Crush the Golden Oreos into fine crumbs and stir with the melted butter until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8 to 10 minutes. Remove from the oven and let cool completely.
- Wrap the outside of the springform pan with a large sheet of aluminum foil, coming about halfway up the sides.
- In a large mixing bowl, beat the cream cheese until completely smooth. Add the sugar and mix until creamy. Beat in the sour cream and vanilla extract.
- Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
- Divide the cheesecake batter into thirds. Leave two-thirds plain and transfer one-third to a separate bowl. Stir the Nutella into the smaller portion until fully combined.
- Pour one-third of the plain cheesecake batter over the cooled crust and spread evenly.
- Sprinkle the chocolate rocks and Buncha Crunch over the cheesecake layer.
- Carefully pour the Nutella cheesecake batter over the candy layer and gently spread it into an even layer without mixing it into the plain cheesecake.
- Top with the remaining plain cheesecake batter and smooth the surface.
- Place the cheesecake on a large sheet pan. Fill the sheet pan halfway with hot water. This creates steam in the oven and helps the cheesecake bake more evenly.
- Bake for 50 to 60 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake sit inside for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
- Before serving, drizzle the top with warmed Nutella. Slice and serve.
FAQ
Can I use regular Oreos instead of Golden Oreos?
Yes. Regular Oreos will create a richer chocolate crust.
Can I make this cheesecake ahead of time?
Absolutely. It tastes even better after chilling overnight.
Do I need the water pan?
No, but it helps create a more humid baking environment and can reduce cracking.
What are chocolate rocks?
They’re candy-coated chocolate pieces. Chopped M&M’s work perfectly.
Can I freeze leftovers?
Yes. Wrap slices individually and freeze for up to two months.
Sprinkle of Fun
Bring this cheesecake to a family game night and wait for everyone to discover the crunchy center.
get access to my weekly recipe updates!
