Ferrero rocher cheesecake

6 servings
20 min
55 min
Very Easy
This cheesecake isĀ unbelievable. Creamy, lush and chocolaty.


Number of serving: 6

For the crust:

2 cups of graham cracker crumbs

1 stick of butter, melted

2 tablespoons sugar

1 teaspoon vanilla extract

4 tablespoons cocoa powder

For the cheesecake:

3 blocks of cream cheese, 8 oz. each at room temperature

1 cup sugar

3 large eggs

1 cup heavy cream

1 tablespoons vanilla extract

1/2 teaspoon salt

10 Ferrero Rocher chocolates, roughly chopped

3/4 cup Nutella

2 tablespoons chopped roasted hazelnuts


  • Preheat oven to 350 degrees F. Boil a large pot of water for the water bath. Mix the crust ingredients together and press into your preferred pan. Set aside.
  • Combine cream cheese and sugar in a stand mixer and cream until smooth. Add eggs, one at a time, making sure each is fully incorporated.
  • Scrape bowl in between each egg addition. Add the heavy cream, vanilla, and Frangelico and blend until creamy. Lastly, fold in the chopped Ferrero Rocher.
  • Pour batter into the prepared crust and tap it on the counter to bring the air bubbles up. Place pan into a larger pan and pour the boiling water into the larger pan, halfway up the side of the cheesecake pan.
  • Bake 45 - 55 minutes until almost done, it should hold together but still have a little jiggle in the middle.
  • Close the oven door, turn off the oven and let it rest in the cooling oven for an hour.
  • Remove it from the oven and spread the Nutella over it . Top with hazelnuts. After, remove it and let it chill in the refrigerator completely. Enjoy!


Ferrero Rocher Cheesecake, photo 1
Ferrero Rocher Cheesecake, photo 2
Ferrero Rocher Cheesecake, photo 3
Ferrero Rocher Cheesecake, photo 4


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