Nutella Brownie Basque Cheesecake

Indulge in the ultimate chocolate-hazelnut dream with this Nutella Brownie Basque Cheesecake. This decadent dessert combines the rich, fudgy texture of a gooey brownie base with the creamy, burnt-top allure of a classic Basque cheesecake with creamy Nutella. Perfect for chocolate lovers, this irresistible cheesecake boasts a silky, melt-in-your-mouth texture with the bold, nutty sweetness of hazelnut spread. Whether you’re hosting a party or craving a next-level dessert, this Nutella Brownie Basque Cheesecake is a must-try for anyone with a serious sweet tooth.

Why You’ll Love This Nutella Basque Cheesecake Recipe

You’ll love this Nutella Brownie Basque Cheesecake because it’s the ultimate chocolate hazelnut dessert that combines the best of both worlds – a fudgy, gooey brownie base topped with a creamy Nutella cheesecake layer and that signature burnt Basque top. It’s rich, indulgent, and completely irresistible for chocolate and Nutella lovers. The texture is pure perfection – chewy brownie edges, a silky cheesecake centre, and a beautifully caramelised top that melts in your mouth. Even better, it’s easy to make at home with no water bath required, yet it looks like something straight out of a bakery. Whether you’re baking for a dinner party or simply craving a next-level treat, this Nutella Basque cheesecake is guaranteed to impress and satisfy every sweet tooth.

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The Perfect Halloween Cheesecake

This Nutella Brownie Basque Cheesecake isn’t just any dessert – it’s also the ultimate Halloween cheesecake for chocoholics and dessert lovers alike. With its rich, fudgy brownie base, creamy Nutella cheesecake layer, and rustic burnt top, it has a slightly dramatic, spooky look that’s perfect for Halloween dessert tables and parties. To amp up the eerie effect, serve it with a drizzle of warm Nutella, creating a luscious, slightly messy finish that adds to the spooky vibe. You can also add fun seasonal touches like chocolate spiders, edible glitter, or orange sprinkles to make it extra festive. Easy to bake, indulgent, and bursting with chocolate-hazelnut flavour, this chocolate Halloween dessert will impress guests and satisfy even the most serious sweet tooth.

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Tips to make the best Nutella Brownie Basque Cheesecake

To make sure your Nutella Brownie Basque Cheesecake turns out perfectly every time, a few simple baking tips make all the difference. From getting that gooey brownie base to achieving the signature burnt Basque top, these small details help you nail the texture and flavour balance. The key is patience, precision, and a love for all things chocolatey – follow these tips below to get that creamy, dreamy Nutella cheesecake that tastes just as good as it looks.

• Line your tin generously: Allow the baking paper to hang over the sides – this helps with easy removal and creates those rustic Basque edges.
• Don’t overbake the brownie layer: Bake just until the top is set before adding the cheesecake mixture for that ideal gooey texture.
• Use room temperature ingredients: Especially for the cream cheese and eggs – this ensures a silky, lump-free cheesecake filling.
• Chill overnight before slicing: It’s tempting to dig in, but letting it chill ensures neat slices and the perfect creamy texture.

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FAQS: How to make the best Basque Cheesecake

• Can I make this without Nutella?
• Yes! You can swap Nutella for any chocolate-hazelnut spread, or even melted chocolate for a more classic brownie cheesecake.
• Do I need to use a water bath for this cheesecake?
• No water bath is needed — the beauty of a Basque cheesecake is that it’s baked at a high temperature to achieve that signature burnt top and creamy interior.
• How do I know when it’s done baking?
• The centre should still have a slight wobble when you gently shake the tin. It will continue to set as it cools.
• Can I make it ahead of time?
• Absolutely! The Basque cheesecake should be made the day before anyway and chilled overnight, allowing the flavours to deepen and set.
• How should I store it?
• Keep it refrigerated, you can also freeze slices for up to a month – just thaw in the fridge overnight.
• What size tin should I use?
• An 8-inch (20cm) springform tin works best for the perfect brownie-to-cheesecake ratio.

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Print

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 7 voted )

Ingredients

Brownie bottom

• 85g unsalted butter
• 100g caster sugar
• 30g soft light brown sugar
• 2 eggs
• 80g plain flour
• 25g cocoa
• 100g dark chocolate (around 60% cocoa)
• 1/4tsp salt

Nutella cheesecake

• 400g cream cheese (full fat)
• 300g Nutella
• 30g plain flour
• 200ml double/heavy cream
• 1tbsp vanilla extract
• 3 medium eggs
• 5g caster sugar

Instructions

Brownie layer

1. Spread butter or use a spray oil on the inside of a 8" loose bottom or springform cake tin. Cut a large square piece of baking paper and push it into the tin. Spread/spray some more butter on the inside of the baking paper. Set aside.
2. Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together well using a spoon, set aside.
3. Mix the eggs, caster sugar, light brown sugar & vanilla extract with an electric beater/stand mixer for 3 mins. It should be pale and creamy.
4. Fold in the slightly cooled chocolate butter mix with a spatula.
5. Sieve the plain flour and cocoa powder together, add to the wet ingredient, fold in with spatula.
6. Pour the brownie mix into the lined  8" loose bottom or springform cake tin.
7. Place in the fridge whilst you make the Nutella cheesecake layer. (It doesn't need to be in the fridge for a long time just whilst you prepare the cheesecake mix)

Nutella cheesecake layer

1. Mix the cream cheese in a bowl using electric beaters until creamy.
2. Add the Nutella, mix together with electric beaters until combined.
3. Add the eggs and vanilla extract, mix until combined.
4. Add the sifted flour, mix to combine.
5. Add the sugar and the cream, mix using a spatula until combined. Do not over mix.

Assemble

1. Take the cake tin out of the fridge, pour the Nutella Basque mixture in a sieve and push it through using a spatula on top of the brownie layer.
2. Tap the cheesecake on the counter a few times to get rid of any air bubbles.
3. Bake the Basque cheesecake in the oven at 230c on a top and bottom oven setting for 25mins. This oven setting helps to make sure the top of the cheesecake burns. (Check the cheesecake at 20 mins to make sure it isn't burning too much)
4. The cheesecake should still be jiggly when you take it out the oven.
5. Let the cheesecake cool on a baking rack for 30 mins-1 hour, then cover with cling film or a plate and place it in the fridge overnight. (Do not let the cling film touch the top of the cheesecake)

To serve

1. Basque cheesecakes tastes amazing if you let it sit out of the fridge a little before serving. If you are not planning on serving the whole cheesecake, I would recommend cutting only the slices you need and let sit out of the fridge for 5 minutes before serving. If you live in a hot country you might not need to let the slice sit out of the fridge before serving. Also depending on how much or little your cheesecake has set, you may not need to leave the slices out at all before serving. If they are quite soft then dig in!
2. It's best to keep the cheesecake in the fridge when you are not using it so it doesn't become too soft.

Nutella drizzle

1. To make Nutella runny, warm it in the microwave for 10 seconds at a time until warm (not too hot), then add 1tbsp of vegetable oil/coconut oil. (or an oil that doesn't have a strong flavour) . Mix together until combined and runny. Add more vegetable oil if needed.
2. To serve drizzle over each slice of Basque cheesecake and enjoy!