Ferrero Rocher Cheesecake

Delight in the divine harmony of rich chocolate, delectable hazelnuts, and smooth cream cheese, beautifully harmonized into an irresistible Ferrero Rocher Cheesecake masterpiece.

Indulge in a symphony of flavors and textures with the magnificent Ferrero Rocher Cheesecake. This divine creation harmoniously combines the lusciousness of cheesecake with the exquisite taste of Ferrero Rocher chocolates. Picture a velvety smooth and creamy cheesecake, enriched with layers of irresistible chocolate hazelnut decadence. Each blissful bite takes you on a journey of sheer delight, as the delicate crunch of finely chopped hazelnuts and the sweet notes of praline dance on your palate. This decadent masterpiece is a celebration of elegance, luxury, and the perfect balance of flavors. Immerse yourself in pure indulgence as you savor each heavenly slice of this cheesecake, leaving you craving for more.

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INGREDIENTS YOU NEED

Crust:

1 1/2 cups Oreo crumbs
4 tbsp unsalted butter melted

Cheesecake:

2 – 8 oz packages cream cheese room temperature
2 large eggs
2/3 cup sugar
1/3 cup heavy cream
1/3 cup sour cream
1 tsp vanilla extract
1/4 tsp salt
6 pieces ferrero rocher chocolate roughly chopped

Topping:

1/3 cup nutella
3 tbsp heavy cream
6 pieces ferrero rocher chocolate roughly chopped

slice of ferrero rocher cheesecake on a white plate

Instructions To Make Ferrero Rocher Cheesecake

Crust:

Preheat your oven to 350 degrees F. Line the bottom of a 7 inch springform pan with a parchment paper.
Mix your oreo crumbs with your melted butter. Add the crumbs to your prepared springform pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.
Fill a deep baking dish with water and carefully place it on the bottom rack of your oven.

Cheesecake:

Reduce your temperature to 325 degrees F. Using a stand mixer with a paddle attachment, beat your cream cheese, sugar, heavy cream, sour cream, vanilla, and salt until smooth. Scrape down the sides of your bowl. Add in your eggs one at a time, mixing until the egg is just combined. Fold in your chopped ferrero rocher’s.
Bake at 325 degrees F for 75 minutes. Turn off the oven and slightly crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
Allow your cheesecake to cool to room temperature and then place in your fridge for at least 4 hours. Prepare your topping once your cheesecake is ready.

Topping:

Place your nutella and cream in a microwave save dish. Microwave for 30 seconds, remove from the microwave and mix, repeat the process until everything is dissolved and well combined.
Drizzle melted Nutella on top of cheesecake followed by chopped chocolate. Slice and enjoy!