Nutella Cheesecake
Prep time
Cook time
Total time
I am making miniature cheesecakes but you can use an 8" Pan for 1 large cheesecake, same temperature but baking will be closer to 1 hour + 15 minutes or until the center jiggles slightly like jell-O but is not liquid
You can also use a cupcake tin for this, but I would recommend a tiny parchment circle in the bottom of each cavity to ensure they come out of the pan, since the removable bottoms in the actual miniature cheesecake pan are very helpful
Serves: 24 Mini Cheesecakes
  • Cream Cheese 3- 8oz packages (675g)
  • Granulated Sugar 1 cup (200g)
  • Eggs Large 5 (250g)
  • Nutella Hazelnut Spread ¾ cup
  • Vanilla Extract 2 teaspoons (10ml)
  • Kit Kat Candy bars 16 fun size
  • ¼ Recipe Ganache
  • ¼ Cup Chopped Hazelnuts
  • Hershey's Kisses Deluxe *optional garnish
  1. First prepare the crust by grinding up the kit kats in a food processor or chop them very fine.
  2. Press them into the bottom of each cavity of the GREASED pan (or press into the bottom of a greased and parchment paper lined cake pan)
  3. Freeze while you prepare the cheesecake batter as follows.
  4. Place softened cream cheese in the bowl of your mixer with a paddle attachment (or with a hand blender) and cream it until it is smooth.
  5. Add the sugar blend well.
  6. Add the eggs one at a time and mix well in between additions.
  7. Stop the mixer to scrape the sides and bottom of the bowl to ensure an even batter.
  8. Add the vanilla extract and nutella and blend well
  9. Pour batter into the prepared pan
  10. Bake in a water bath in a preheated 350° F oven and immediately turn the temperature down to 325°F and bake for approximately 25 minutes or until they are set and no longer liquid in the centers. They will jiggly slightly like jell-O
  11. Cool completely at room temperature and then chill in the refrigerator
  12. Un-mold the cheesecakes and top with ganache and chopped hazelnuts and optional Hershey's Kisses Deluxe
Cheesecakes must be kept refrigerated at all times, for up to 10 days

For longer storage freeze wrapped well for up to 2 months
Recipe by Gretchen's Bakery at