Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake

Yields: 1 9-inch cheesecake

Slightly adapted from Clumsy Cookie, which can be found here.


For the crust:

2 cups of graham cracker crumbs

1 stick of butter, melted

2 tbsn. sugar

1 tsp. vanilla extract

4 tbsn. cocoa powder


For the cheesecake:

3 blocks of cream cheese, 8 oz. each at room temperature

1 cup sugar

3 large eggs

1 cup heavy cream

1 tbsn. vanilla extract

1/2 tsp. salt

10 Ferrero Rocher chocolates, roughly chopped

3/4 cup Nutella

2 tbsn. chopped roasted hazelnuts

1 tbsn. Frangelico liqueur (optional)


Preheat oven to 350 F. Boil a large pot of water for the water bath. Mix the crust ingredients together and press into your preferred pan. Set aside. Combine cream cheese and sugar in a stand mixer and cream until smooth. Add eggs, one at a time, making sure each is fully incorporated. Scrape bowl in between each egg addition. Add the heavy cream, vanilla, salt, and Frangelico and blend until creamy. Lastly, fold in the chopped Ferrero Rocher. Pour batter into the prepared crust and tap it on the counter to bring the air bubbles up. Place pan into a larger pan and pour the boiling water into the larger pan, halfway up the side of the cheesecake pan. Bake 45 – 55 minutes until almost done, it should hold together but still have a little jiggle in the middle. Close the oven door, turn off the oven and let it rest in the cooling oven for an hour. Remove it from the oven (it should still be warm) and spread the Nutella over it (I find it easier to spread when its warm). Top with hazelnuts (I used almonds). After, remove it and let it chill in the refrigerator completely. Enjoy!

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