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Strawberry Nutella Cheesecake

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A rich and creamy Nutella cheesecake with an Oreo crust, topped with fresh strawberries and a decadent Nutella drizzle. Perfect for special occasions and dessert lovers.

Ingredients

  • 2 cups crumbled Oreos
  • 3 Tbsp. unsalted butter, melted
  • 1 cup granulated sugar
  • 3 (8-ounce) bricks low-fat cream cheese, softened
  • 1 cup plain Greek yogurt
  • 3/4 cup Nutella
  • 2 tsp. vanilla extract
  • 3 eggs
  • 2 pints fresh strawberries
  • 1/3 cup Nutella, slightly heated

Instructions

  1. Preheat the oven to 350°F and grease a 9-inch springform pan. Mix the crumbled Oreos and melted butter until combined. Press firmly into the bottom of the pan and bake for 10 minutes. Remove and cool, then reduce oven temperature to 325°F.
  2. When the pan has cooled, wrap the outside with two layers of heavy-duty aluminum foil. Place it inside a larger roasting pan. Bring water to a boil for a water bath.
  3. Using an electric mixer, beat the cream cheese on medium speed for 3 minutes until smooth. Add the sugar and beat for 1 minute. Add the Greek yogurt, 3/4 cup Nutella, and vanilla extract and mix until combined.
  4. Add the eggs one at a time, beating on low speed after each addition just until blended. Do not overmix. Pour the filling into the prepared crust.
  5. Place the springform pan inside the larger pan in the oven. Carefully pour boiling water into the outer pan until it reaches about 1 inch up the side of the springform pan.
  6. Bake for about 1 hour and 30 minutes, or until the center is almost set and still slightly jiggly.
  7. Turn off the oven and crack the door open slightly. Let the cheesecake rest in the oven for 1 hour.
  8. Remove the cheesecake from the oven, run a knife around the edge, and cool to room temperature. Refrigerate for at least 4 hours or overnight.
  9. Remove the springform ring. If desired, level the top of the cheesecake before adding the topping.
  10. Hull and quarter the strawberries. Arrange them in concentric circles over the cheesecake.
  11. Gently heat the remaining 1/3 cup Nutella until pourable. Drizzle over the strawberries using a fork or piping bag.
  12. Slice and serve. Store leftovers covered in the refrigerator.

Notes

  • A water bath helps prevent cracks and creates a smoother texture.
  • For best results, use room-temperature cream cheese, yogurt, and eggs.
  • Chill overnight for the cleanest slices and best flavor.
  • Store covered in the refrigerator for up to 4 days.
  • Fresh raspberries can be substituted for strawberries if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/strawberry-nutella-cheesecake/