Description
A rich and indulgent Ferrero Rocher cheesecake that combines the flavors of chocolate and hazelnut for a decadent dessert experience.
Ingredients
- 2 cups chocolate cookie crumbs (like Oreo, filling removed)
- ½ cup melted butter
- 16 oz (450g) cream cheese, softened
- 1 cup sugar
- 1 cup chocolate hazelnut spread (like Nutella)
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 8–10 Ferrero Rocher chocolates, chopped
- ½ cup chocolate ganache (melted chocolate + cream)
- 6–8 Ferrero Rocher, whole
- Chopped hazelnuts (optional)
Instructions
- Preheat oven to 325°F (160°C).
- Mix chocolate cookie crumbs with melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then cool.
- Beat cream cheese until smooth.
- Add sugar and mix well.
- Blend in chocolate hazelnut spread and vanilla.
- Add eggs one at a time, mixing gently.
- Stir in heavy cream.
- Fold in chopped Ferrero Rocher.
- Pour filling over crust.
- Bake for 50–60 minutes (center should slightly jiggle).
- Turn off oven, crack the door, and let cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight.
- Pour ganache over chilled cheesecake.
- Arrange whole Ferrero Rocher on top.
- Sprinkle with chopped hazelnuts.
Notes
- For best results, use room temperature cream cheese.
- Let the cheesecake cool completely before refrigerating.
- Garnish with additional chocolate or hazelnuts if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg