Nutella Brownie Cheesecake 

This indulgent Nutella Brownie Cheesecake combines a rich, fudgy brownie base with a smooth Nutella-infused cheesecake layer, all topped with a luscious chocolate ganache and creamy Nutella buttercream frosting. Perfect for chocolate lovers, this decadent cheesecake is ideal for special occasions, holidays, or any celebration.

Ingredients

For the Brownie Layer:

• ½ cup gluten-free 1:1 flour

• ½ cup salted butter, room temperature

• 2 oz semi-sweet chocolate

• 2 oz milk chocolate

• 1½ cups sugar

• 4 large eggs, room temperature

• 1 cup Dutched cocoa powder

• ¼ cup vegetable oil

• ½ cup light brown sugar

• 2 teaspoons vanilla extract

• ½ teaspoon salt

For the Cheesecake Layer:

• 24 oz cream cheese, softened

• 2 cups Nutella

• 4 eggs, room temperature

• ½ teaspoon salt

• ¾ cup sugar

• ¾ cup heavy cream, room temperature

For the Ganache:

• 7 oz Hershey’s chocolate bar

• ⅓ cup heavy cream

For the Nutella Buttercream Frosting:

• 1 stick butter, softened

• ¼ cup Nutella

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• A pinch of salt

• 5 tablespoons heavy cream

• 2 teaspoons Dutched cocoa powder

Directions

For the Brownie Layer:

1. Preheat the oven to 350°F (175°C). Lightly grease a 10-inch springform pan or line it with parchment paper.

2. In a microwave-safe bowl, melt the butter and both chocolates in 30-second intervals, stirring after each, until smooth.

3. Mix in the vegetable oil and cocoa powder, followed by the sugars. Whisk until fully combined.

4. Stir in the heavy cream, then add the eggs, salt, and vanilla extract, mixing until smooth.

5. Gently fold in the gluten-free flour with a rubber spatula until just combined.

6. Pour the brownie batter into the prepared pan and bake for 17–22 minutes, or until the top appears set.

For the Cheesecake Layer:

1. Reduce the oven temperature to 300°F (150°C).

2. In a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium-low speed until smooth.

3. Add Nutella, salt, and vanilla extract, and mix on low until combined.

4. Scrape down the bowl, then add the eggs one at a time, mixing on low until just incorporated.

5. Pour the cheesecake batter over the brownie layer and smooth the top.

6. Wrap the outside of the pan with heavy-duty foil to prevent water from seeping in, and place it in a larger roasting pan.

7. Fill the outer pan with hot water, about ⅓ of the way up the sides of the springform pan.

8. Bake for 60–75 minutes, or until the center is slightly jiggly.

9. Turn off the oven and let the cheesecake cool inside for an hour.

10. Remove from the water bath and let cool completely before chilling in the fridge overnight.

For the Ganache:

1. Place the chocolate in a medium bowl. Heat the heavy cream until it just begins to bubble.

2. Pour the hot cream over the chocolate and let sit for 2 minutes.

3. Stir until smooth and pour the ganache over the chilled cheesecake. Refrigerate for at least an hour.

For the Nutella Buttercream Frosting:

1. Beat the butter on medium-high for 2 minutes until creamy.

2. Gradually add the powdered sugar, one cup at a time, mixing on low at first, then increasing the speed until smooth.

3. Add Nutella and beat on medium-high for 1 minute. Add vanilla, salt, and heavy cream, and mix until smooth.

4. If needed, adjust the consistency with more heavy cream.

5. Pipe the frosting on top of the cheesecake and chill until ready to serve.

Nutritional Information (Per Serving)

• Calories: Approximately 550 kcal

• Carbohydrates: 50 g

• Protein: 7 g

• Fat: 35 g

• Saturated Fat: 15 g

• Cholesterol: 90 mg

• Sodium: 150 mg

• Potassium: 200 mg

• Fiber: 3 g

• Sugar: 40 g

• Vitamin A: 500 IU

• Vitamin C: 1 mg

• Calcium: 50 mg

• Iron: 2 mg