Nutella S’mores Cheesecake

The creamiest Nutella cheesecake in the universe…. no skimping on the Nutella, topped with a thick layer of rich chocolate ganache, and then toasty, melty marshmallows. This Nutella S’mores Cheesecake is both delicious and massive!!

Like 3 or 4 years in the making! Every summer I say I’m going to make a S’mores Cheesecake, and I finally did it. Better still, this is a Nutella S’mores Cheesecake, so it’s extra special.

I actually made this Nutella S’mores Cheesecake in February while I was getting everything ready for spring and summer. I thought I would have ALL my recipes made for the next few months (which I do), and then I could just write and post… it would be smooth sailing!

Best laid plans… I’ve been so erratic with my posting schedule. Lol. When I made this Nutella S’mores Cheesecake in February, the photo shoot was my sixth of the day. I was DYING at that point, but I needed to complete the shoot.

It probably doesn’t seem like it because the quality of my photos is only so-so, but each recipe photo shoot takes me about an hour. I’m really slow on my photo days.

I only hope the photos do a little bit of justice to how unbelievable this Nutella S’mores Cheesecake is!

It renewed my appreciation for a good graham cracker crust. Use real butter. No margarine. No generic-brand graham crackers either, IMO. Use name-brand graham crackers, and crush them yourself! Don’t buy graham cracker crumbs! This is just my personal thoughts.

The creamiest Nutella cheesecake in the universe…. no skimping on the Nutella in this thing – a full two cups! Topped with a thick layer of rich chocolate ganache, and then toasty, melty marshmallows. Check out the height of this thing. It’s quite massive.

I have SO MUCH Nutella stuff, so if you’re a Nutella fanatic, check out these other Nutella recipes, this No Bake Nutella Cheesecake recipe, these Nutella Brownies with Nutella Buttercream, this Nutella Buttercream recipe, these Nutella Rice Krispie Treats, and these Soft Ginger Cookies with Nutella Buttercream.

Incidentally, I’ve combined pumpkin and Nutella a lot, and the combo is killer. Check out these Pumpkin Cupcakes with Nutella Buttercream, these Pumpkin Nutella Whoopie Pies, these Snickerdoodle Pumpkin Nutella Muffins, and this Double Layer Nutella Pumpkin Cheesecake.

Ring in summer and the 4th of July with this stella Nutella S’mores Cheesecake recipe. 😉

Nutella S'mores Cheesecake

Sarah

The creamiest Nutella cheesecake in the universe.... no skimping on the Nutella, topped with a thick layer of rich chocolate ganache, and then toasty, melty marshmallows. This Nutella S'mores Cheesecake is both delicious and massive!!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 1 hr 20 mins

Total Time 1 hr 50 mins

Course Cheesecake

Servings 12

Ingredients

  

For crust:

• 2 cups graham cracker crumbs about 12 full sheets
• 1/3 cup granulated sugar
• 8 tbsp. melted butter

For cheesecake:

• 3 8 oz. packages cream cheese softened
• 1 cup granulated sugar
• 2 tsp. vanilla extract
• 4 large eggs at room temperature
• 2 cups Nutella or similar chocolate-hazelnut spread
• 1/2 cup heavy cream

For ganache:

• 1 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 3 tbsp. butter

For marshmallows & topping:

• 20 large marshmallows, cut in half about 2/3 of a 10 oz. bag
• 1/2 cup mini or regular semi-sweet chocolate chips
• 3 full sheets graham crackers coarsely crumbled
• chocolate syrup

Instructions

 

For crust:

• In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter.
• Press into the bottom of a 9-inch springform pan.

For cheesecake:

• In a large mixing bowl, beat cream cheese until smooth and creamy.
• Beat in sugar and vanilla.
• Add eggs, one at a time, beating well after each addition.
• Add Nutella and heavy cream, beating until combined.
• Pour cheesecake batter over graham cracker crust.
• Bake at 300 degrees for 65-75 minutes, or until edges are golden, and the center appears mostly set when jiggled.
• Remove to a wire rack to cool completely.
• Release edges of springform pan, and transfer cheesecake to an oven-safe serving platter - MUST be oven-safe.
• Prepare ganache.

For ganache:

• In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
• Microwave on high for 20-second intervals until chocolate is melted, and mixture can be whisked smooth. Do not heat for longer intervals, or the chocolate may scorch.
• Spread ganache evenly over the top of the cheesecake.
• Refrigerate cheesecake until thoroughly chilled through and ganache is set, at least 2 hours. MUST be thoroughly chilled.

For marshmallows & topping:

• Cover the top of the cheesecake completely with a layer of marshmallow halves.
• Set the oven broiler on high.
• Broil cheesecake for 1-2 minutes - THAT'S IT. Watch closely, it will not take longer than a minute or two for marshmallows to melt and turn golden brown. Ganache will melt slightly, but because it was thoroughly chilled, it will not run off the cheesecake!
• Remove from heat, and sprinkle with chocolate chips, crumbled graham crackers, and drizzle with chocolate syrup.
• Cut and serve.