Ingredients
Scale
- 2 1/2 cups Oreo crumbs (about 2 rolls of regular Oreos)
- 4 tablespoons unsalted butter, melted
- 24 ounces cream cheese, room temperature
- 3/4 cup white granulated sugar
- 2 tablespoons unsweetened cocoa powder (Dutch process)
- 1 cup Nutella
- 1/2 cup heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1/2 cup Nutella, melted
- Ferrero Rocher, chopped
Instructions
- Preheat oven to 325°F (162°C) and prepare a 9-inch springform pan.
- Mix Oreo crumbs with melted butter and press into the pan.
- Bake the crust for 12 minutes and let it cool.
- Beat cream cheese, sugar, cocoa powder, and Nutella together until smooth.
- Mix in heavy cream and vanilla, then add eggs one at a time.
- Prepare a water bath and pour batter over crust.
- Bake for 70-80 minutes until edges are set; center should jiggle slightly.
- Cool in the oven for 30 minutes, then chill in the fridge for at least 6 hours.
- Top with melted Nutella and sprinkle chopped Ferrero Rocher before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for a smooth batter.
You may skip the water bath, though it helps prevent cracks.
Store leftovers in the refrigerator for up to 5 days, or freeze slices for 3 months.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 400
- Sugar: 24
- Sodium: 250
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
- Cholesterol: 95