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Instant Pot Nutella Cheesecake

Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 7 hours 5 minutes
Servings 8 servings

Ingredients
  

Crust

  • 1/4 cup hazelnuts toasted and pulsed
  • 1 1/4 cups graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 4 Tablespoons butter melted

Cheesecake Base

  • 2 8 oz. packages cream cheese room temperature
  • 1/2 cup Nutella
  • 2 oz. chocolate melted and cooled
  • 1/2 cup granulated sugar
  • 2 Tablespoons flour
  • 1/2 teaspoon espresso powder optional but amazing
  • 1 teaspoons vanilla extract
  • 1/2 cup heavy whipping cream
  • 3 large eggs

Nutella Ganache

  • 1 cup Nutella
  • 2 Tablespoons semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream

Whipped Cream

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder

Instructions

INSTRUCTIONS

  • Preheat your oven to 350 degrees and prepare a baking sheet by lining with parchment paper and spread out the hazelnuts in an even layer. Bake for 10-13 minutes or until golden brown and fragrant.
  • Prepare an 7” springform pan by spraying with non-stick spray and set aside.
  • Prepare the crust by adding graham cracker cookies and hazelnuts to a food processor and pulse until you get about 1 1/2 cups of crumbs. Add in sugar, melted butter and salt and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown.
  • To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 4-5 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
  • Add the Nutella and cooled chocolate and mix until well combined
  • With the mixer on low speed, slowly add the sugar, flour, and espresso powder. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
  • Slowly pour in the heavy whipping cream and start mixing on low speed. Slowly increase the speed to high and mix for about 1 minute.
  • Reduce the mixer to low speed and add the vanilla extract. Last, add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and mix for an additional 30 seconds.
  • Pour the prepared batter into the baked crust and gently tap to release any air bubbles.
  • Cover the springform entirely in aluminum foil. Add a trivet and 1 cup of water into the inner pot of your Instant Pot. Place the covered cheesecake on the trivet.
  • Set your Instant Pot to high pressure for 40 minutes and allow to naturally release for 10 minutes.
  • Remove the cheesecake from the Instant Pot and allow to come to room temperature. Place in the refrigerator to set overnight or at LEAST 6 hours.

Nutella Ganache

  • Add the Nutella, chocolate and whipping cream into a microwave safe bowl and heat in the microwave for 30 second increments until melted and smooth. Allow to cool about 5 minutes then pour over the set cheesecake and smooth with an offset spatula.

Chocolate Whipped Cream

  • Add the heavy cream into a stand mixer with a whisk attachment and whisk on high speed until soft peaks form. Add in powdered sugar, cocoa powder, and vanilla and mix until stiff peaks form. Add to a piping bag with a large star tip and pipe a ring around the cheesecake and top with crushed hazelnuts and serve!

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