Ferrero Hazelnut Praline Nutella Ganache Cheesecake Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a large chef's knife dipped in hot water and wiped dry between cuts. This prevents the ganache from dragging and keeps the layers intact.

If you have time, chill the cheesecake overnight before slicing—this makes it even easier to cut and allows the flavors to meld.

When grating the gianduia chocolate, hold the block with a paper towel to avoid melting it with your hands.

If the ganache seems too thick to pour, stir in a teaspoon of warm cream to loosen it. For a more intense hazelnut flavor, toast the hazelnuts before chopping to bring out their oils.

Variations

• Chocolate Hazelnut Crunch: Add a layer of chopped hazelnut praline between the filling and ganache for extra crunch. Fold crushed wafer shells into the filling for more texture.
• Coffee Hazelnut: Dissolve 1 teaspoon instant espresso in the warm Nutella before making the ganache. The coffee enhances the chocolate flavor.
• Salted Caramel Swirl: Swirl salted caramel sauce through the cheesecake filling before adding the ganache. Top with flaky sea salt before serving.
• Vegan Twist: Use vegan cream cheese, coconut cream, and dairy-free chocolate. Replace Nutella with a vegan chocolate-hazelnut spread. Ensure all ingredients are certified vegan.

Storage and make-ahead

Fridge

Cover and refrigerate for up to 5 days. Keep in an airtight container to prevent absorbing odors.

Freezer

Freeze the cheesecake (without truffle topping) for up to 1 month. Wrap tightly in plastic and foil.

Reheat

No reheating needed. Serve cold. If frozen, thaw overnight in the refrigerator before serving.

Store the cheesecake in the refrigerator, covered, for up to 5 days. Keep it in an airtight container or wrap the pan tightly with plastic wrap. The ganache may soften slightly after a few days, but the flavor remains delicious. For best texture, serve within 3 days.

This cheesecake is ideal for making ahead. Assemble it completely, then refrigerate for up to 48 hours before serving.

The topping of truffles and hazelnuts can be added just before serving to keep them crunchy. You can also freeze the cheesecake (without the truffle topping) for up to 1 month.

Serving ideas

Serve the cheesecake cold, straight from the refrigerator. Use a metal cake server to lift each slice carefully, as the layers are tender.

A dollop of whipped cream or a drizzle of extra Nutella would be lovely, but the cheesecake is already rich enough to stand alone.

For a special occasion, arrange the slices on a platter and garnish with additional toasted hazelnuts. The cheesecake pairs beautifully with coffee or a dessert wine. Each slice is substantial, so cut into 12 portions for a generous serving.

Frequently asked questions

Recipe card

Ferrero Hazelnut Praline Nutella Ganache Cheesecake

Prep 30 minCook 0 minRest 4 hTotal 4 h 30 minServes 12

Ingredients

• 24 oz cream cheese, softened
• 1 cup hazelnut praline paste
• 1 cup Nutella
• 1/2 cup confectioners' sugar
• 1 cup heavy cream
• 1 cup roasted hazelnuts, chopped
• 1 cup crispy wafer shells, crushed
• 6 oz milk hazelnut gianduia chocolate, grated
• 6 oz dark chocolate, chopped
• 8 golden hazelnut truffles
• 1/2 cup toasted hazelnuts, chopped

Instructions

1. Chop the roasted hazelnuts into small pieces and crush the crispy wafer shells into coarse crumbs. Set both aside in separate bowls. Grate the solid block of milk hazelnut gianduia chocolate on the large holes of a box grater into a fresh pile of curls. Keep the curls in a bowl and refrigerate until needed.
2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the hazelnut praline paste, Nutella, and confectioners' sugar, and beat until fully combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
3. Line the bottom of a 9-inch springform pan with parchment paper. Press the crushed wafer shells evenly over the bottom to form a crust. Pour the hazelnut praline cream cheese batter over the crust and smooth the top with a spatula. Sprinkle the chopped roasted hazelnuts over the filling and gently press them in.
4. Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, warm the Nutella over low heat until it is pourable but not boiling. Pour the warm Nutella over the dark chocolate and let it sit for 2 minutes, then stir until the chocolate is completely melted and the ganache is smooth and glossy.
5. Pour the warm glossy Nutella dark chocolate ganache over the chilled cheesecake layer, spreading it evenly with an offset spatula to cover the entire surface. Let the ganache settle for a few minutes, then scatter the chopped roasted hazelnuts over the top.
6. Refrigerate the cheesecake for at least 4 hours, or until the filling is fully set and the ganache is firm. The cheesecake should be cold and firm to the touch before you add the final toppings.
7. Once the cheesecake is fully chilled, remove it from the springform pan. Arrange the golden hazelnut truffles evenly around the top edge, then sprinkle with the chopped toasted hazelnuts in the center. Press the truffles gently so they stay in place.
8. Using a sharp knife dipped in hot water and wiped dry, slice the cheesecake into wedges. Lift each slice with a metal cake server and place on plates. Serve chilled.

Contains: gluten, milk, tree nuts, eggs, soy

Estimated nutrition per serving

Calories

620

Protein

9 g

Carbohydrates

43 g

Fat

47 g

Fiber

3 g

Sugar

34 g

Automatic estimate from the ingredient list, not laboratory-verified.