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

Tips for success

For the cleanest slices, use a large knife and wipe it with a hot, damp cloth between cuts. This prevents the ganache from dragging and keeps the layers intact. Chill the cheesecake for at least 4 hours, preferably overnight, so the filling sets completely and the flavors meld.

If the ganache becomes too thick to pour, warm it gently over a double boiler or in short bursts in the microwave, stirring often.

Do not overheat, or the Nutella can seize. The cheesecake is best served cold, straight from the refrigerator, and the toppings stay crunchiest within the first two days.

Variations

• Coffee Hazelnut: Add 1 tablespoon of instant espresso powder to the cream cheese filling for a mocha twist. Sprinkle a little espresso powder over the ganache before adding the toppings.
• Salted Caramel: Drizzle salted caramel sauce over the ganache before adding the toppings. Use a flaky sea salt sprinkled on top for extra contrast.
• White Chocolate: Replace the dark chocolate in the ganache with white chocolate and add a teaspoon of hazelnut extract. The white chocolate ganache will be sweeter and creamier.
• Gluten-Free: Use gluten-free chocolate wafer cookies for the crust and ensure the wafer shells are gluten-free. Check all packaged ingredients for gluten-free certification.

Storage and make-ahead

Fridge

Store covered in the refrigerator for up to 5 days. Keep the cut surface covered with plastic wrap to prevent drying.

Freezer

Freeze whole or individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator.

Reheat

No reheating needed. Serve cold. If desired, let sit at room temperature for 10 minutes before serving for a softer texture.

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Cover the cut surface with plastic wrap to prevent the ganache from drying.

The crust may soften slightly over time, but the flavor remains rich. For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months.

This cheesecake is an excellent make-ahead dessert. Assemble it completely, then refrigerate for up to 2 days before serving. The toppings can be prepared a day ahead and stored separately.

For best texture, add the crunchy toppings just before serving if making more than a day ahead, as they may soften in the refrigerator.

Serving ideas

Serve the cheesecake chilled, straight from the refrigerator. For a polished presentation, use a metal cake server to lift each slice onto dessert plates.

The contrast of the cold, creamy filling with the glossy ganache and crunchy toppings is best enjoyed within a few minutes of slicing.

This cheesecake is rich, so small slices are ideal. Pair it with a cup of espresso or a glass of cold milk to balance the sweetness. For special occasions, dust the top with a little cocoa powder or add a few extra chocolate curls just before serving, if desired.

Frequently asked questions

Recipe card

Ferrero Hazelnut Praline Nutella Ganache Cheesecake

Prep 35 minCook 0 minRest 4 hTotal 4 h 35 minServes 12

Ingredients

• 24 oz cream cheese, softened
• 1 cup hazelnut praline paste
• 1 cup confectioners' sugar
• 1 cup heavy cream
• 1 tsp vanilla extract
• 2 cups chocolate wafer crumbs
• 1/2 cup unsalted butter, melted
• 1 cup roasted hazelnuts, chopped
• 1 cup crispy wafer shells, crushed
• 4 oz milk hazelnut chocolate, grated
• 1 cup Nutella
• 6 oz dark chocolate, chopped
• 1/2 cup heavy cream
• 12 golden hazelnut truffles

Instructions

1. In a medium bowl, combine the chocolate wafer crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling. Chop the roasted hazelnuts and crush the crispy wafer shells into small pieces. Grate the milk hazelnut chocolate on a box grater to create curls. Set all toppings aside.
2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the hazelnut praline paste, confectioners' sugar, and vanilla extract, and beat until fully combined and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
3. Pour the hazelnut praline cream cheese batter over the chilled crust and smooth the top with an offset spatula. Refrigerate for at least 2 hours, or until the filling is firm to the touch. While the cheesecake chills, prepare the ganache.
4. Place the chopped dark chocolate and Nutella in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and Nutella. Let stand for 2 minutes, then stir slowly until smooth and glossy.
5. Remove the chilled cheesecake from the refrigerator. Pour the warm ganache over the top, spreading it evenly to the edges with an offset spatula. The ganache should be slightly warm so it flows easily but not hot enough to melt the filling.
6. While the ganache is still soft, scatter the chopped roasted hazelnuts and crushed crispy wafer shells evenly over the surface. Press them gently into the ganache so they adhere. Grate additional milk hazelnut chocolate curls over the top if desired.
7. Arrange the golden hazelnut truffles around the top of the cheesecake, spacing them evenly. Refrigerate the assembled cheesecake for at least 2 hours, or until the ganache is fully set and the cheesecake is firm enough to slice cleanly.
8. Run a thin knife around the edge of the springform pan and release the sides. Use a large chef's knife to cut the cheesecake into wedges. Lift each slice with a metal cake server, revealing the creamy filling, crunchy crust, and glossy ganache layers. Serve chilled.

Contains: gluten, milk, tree nuts, eggs

Estimated nutrition per serving

Calories

680

Protein

8 g

Carbohydrates

52 g

Fat

49 g

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