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"The chilled cheesecake sits on the white marble cooktop, with sour cream topping being spread smoothly across the top. Chopped pecans are sprinkled as garnish, making the dessert ready to slice and serve."

Nutella Cheesecake Recipe

This delightful Carrot Cake Cheesecake layers spiced carrot cake with creamy cheesecake, topped with tangy sour cream frosting and pecans. Perfectly balanced flavors for an elegant dessert!
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Prep Time 9 hours
Cook Time 1 hour 20 minutes
Total Time 10 hours 20 minutes
Course Dessert
Cuisine American
Servings 16
Calories 460 kcal

Equipment

  • 9-inch springform pan
  • Rimmed baking sheet
  • large mixing bowls
  • Whisk
  • Stand mixer with paddle attachment (or hand mixer)
  • Rubber Spatula
  • Roasting pan or large baking dish
  • Aluminum foil
  • Sharp Knife
  • Cooling rack

Ingredients
  

For the Crust-

  • 1 1/4 cups graham cracker crumbs
  • 4 tablespoons granulated sugar
  • 5 tablespoons butter melted

For the Filling

  • 32 oz cream cheese* softened four 8 oz packages
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 13 oz Nutella 1 container
  • 4 large eggs at room temperature**

Instructions
 

  • Toast pecans in the oven at 350°F for 10–12 minutes; cool and chop. Combine dry ingredients and mix wet ingredients separately, folding in carrots. Combine mixtures and bake at 350°F for 20–25 minutes. Cool completely.
    "A springform pan on the white marble cooktop has the graham cracker crust mixture being pressed firmly and evenly into the base with the back of a measuring cup. The edges of the pan are clean and prepared for the filling."
  • Beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, then mix in flour, lemon zest, lemon juice, and vanilla.
    "A stand mixer with a glass bowl is on the white marble cooktop, beating softened cream cheese, granulated sugar, and vanilla extract into a smooth, creamy consistency. A spatula rests nearby for scraping down the sides."
  • Pour cheesecake batter over cooled carrot cake. Wrap the pan in foil, place in a roasting pan, and fill halfway with water.
    "The springform pan on the white marble cooktop is filled with the Nutella cheesecake mixture. A spatula smooths the surface, creating an even layer."
  • Bake at 350°F for 1 hour. Let rest in the oven for 30 minutes with the heat off. Cool completely on a rack.
    "The springform pan is wrapped in foil and placed inside a roasting pan filled halfway with water. The setup bakes in the oven at 350°F, with the cheesecake's surface appearing creamy and glossy."
  • Refrigerate the cheesecake overnight, covered.
  • Prepare the sour cream topping by whisking confectioners’ sugar, sour cream, vanilla, and salt. Spread over cheesecake and garnish with chopped pecans. Chill for 30 minutes.
    "The chilled cheesecake sits on the white marble cooktop, with sour cream topping being spread smoothly across the top. Chopped pecans are sprinkled as garnish, making the dessert ready to slice and serve."
  • Slice with a sharp knife and serve.