Pressure Cooker Nutella Rolo Cheesecake
Nutella Rolo cheesecake is rich, creamy, decadent Nutella cheesecake topped with chocolate ganache, Rolo candies, and chopped hazelnuts. This Insta Pot Nutella Rolo Cheesecake recipe is easy-to-make and ridiculously delicious! One of the most decadent pressure cooker cheesecake recipes I’ve made!
How to make Nutella Rolo Cheesecake in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Nutella Rolo Cheesecake!
People often asked me where I get my ideas for recipes. This Pressure Cooker Nutella Rolo Cheesecake was inspired by a bar cookie someone posted on Facebook. When I saw it, the first thing I thought was oh that would make a great flavor for a cheesecake.
My Pressure Cooker Peanut Butter Cheesecake Chocolate Cake has been super popular and it was easy to convert it to a Nutella cheesecake by substituting Nutella for the peanut butter. If you’re not a hazelnut fan, you could use the Hershey’s chocolate spreads without hazelnut instead.
I served the Nutella Rolo cheesecake on Memorial Day and it was a huge hit with my family. My daughter especially loved it and every few bites she would say, “This is ridiculous. It’s so rich and delicious.”
You’ll only need a handful of hazelnuts to chop and add to the top of the cheesecake. I bought mine in the bulk foods section at the supermarket. Hazelnuts are also called filberts. They aren’t absolutely necessary, but add an extra fun dimension to this deliciously decadent dessert.
If you’re new to making cheesecake in the pressure cooker, be sure and check out my Making Perfect Pressure Cooker Cheesecake post before you make this Nutella Rolo cheesecake recipe.
The easiest way to know a cheesecake is done is to use an instant-read thermometer. When the middle reaches 140°F, it’s done.
Pressure Cooker Nutella Rolo Cheesecake
- 1 cup crushed Oreo cookie crumbs, about 12 cookies
- 2 tablespoons butter melted
- 12-ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup Nutella
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon all purpose flour
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 6 oz. milk chocolate, finely chopped
- 1/3 cup heavy cream
- 2/3 cup coarsely chopped Rolo candies
- Handful of hazelnuts, chopped
- Prepare a 7 inch springform pan by coating it with a non-stick spray.
- In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.
- In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in Nutella, heavy cream, vanilla, and flour. Mix in eggs one at a time just until blended; don’t over mix.
- Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
- Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling* and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the timer for 50 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes.
- Remove the springform pan to a wire rack to cool. Remove aluminum foil. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- When cheesecake is chilled, prepare topping: Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remain chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cheesecake.
- Spoon chocolate ganache on top of the cheesecake, spreading to edges and letting the ganache drip down the sides. Pile coarsely chopped Rolo candies on top. Sprinkle hazelnuts on top. Refrigerate until ready to serve.
Note: *Make a sling with a 20 inch piece of aluminum foil, folded three times length wise.
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The pic shows cheesecake center has chocolate in it… it’s not white, but the recipe doesn’t tell you to add cocoa or chocolate to the cheese mixture. Can’t wait to make the recipe… thanks!
Nutella is a chocolate hazelnut spread and you add it in step 3. Enjoy!
I have made this cheesecake a few times and it was winner every time. My family loves it. Today I plan to make it for a friend who has celiac. So I got the gluten free Oreos. Just was wondering whether substituting almond flour for all purpose flour would be fine or not. Appreciate your comment. Thanks.
Thanks Mary – so fun to hear you’ve enjoyed the cheesecake several times. I haven’t tried it with almond flour, but it may give the cheesecake a grainy texture, so I would just omit the flour instead.
I love to make this cheesecake, as my family and friends rave about it. It is divine! I top mine with chopped Toffifay. It’s a caramel, chocolate, hazelnut candy that we love and is perfect for this recipe.
Thanks Julie! Now I need to buy some Toffifay and try it soon 🙂
Hello! What an amazing recipe,,
I have a 6 inch Fat Daddio Push pan.
Have you ever done your recipe in a 6 inch?
Would I just increase the cook time? And would you know by how much?
Thanks Deb – I haven’t tried it in a 6-inch pan, but others have. I think they add an extra 10 minutes.
Well I just thought the peanut butter cheesecake was my favorite until I made this one – oh my stars – this is fabulous! I made two and sent them to work with my husband a month or so ago but didn’t get a taste, so I made one to take to my office. It is absolutely my new favorite, and I’ve made a lot of cheesecakes since purchasing my Instant Pot. My only change was i used chopped pecans on top rather than the hazelnuts. Another one for the books, Barb!
This is a stupid question but at what point do you remove the cheesecake from the pan? After it’s cooled and before you refrigerate it? After you refrigerate it? I’ve never made cheesecake before, much less one in the Instant Pot so I truly don’t know. Thanks!!
Hi Kathleen – not a stupid question. It’s a frequently asked question. Definitely don’t remove the bottom until it’s completely chilled. The ring I like to loosen the edges with a thin knife or spatula, run the spatula along the edge after it’s at room temperature. I open the ring and then close it again and cover with foil before chilling.
How would you adjust the recipe to cook in a 8 inch pan? I have the 8 qt so I always cook with the bigger pans. Thanks so much!
Hi Shannon – I would do 1 1/2 times the ingredients and you’ll probably need an extra 15 to 20 minutes. Let me know how it goes 🙂
Hi from the UK!
Do you make the crumbs from Oreo cookies (which we can buy in the UK) or can you get Oreo cookie crumbs separately ( which we can’t in the UK) In which case, do you crush the whole cookie or scrape off the filling? Hope this makes sense!
Hi Jill – in the US you can buy Oreo cookie crumbs separately, but generally I make the crumbs from the Oreo cookies. I don’t usually scrape off the filling. Enjoy!
I made it yesterday – the texture and taste of the cheesecake itself was absolutely delicious!! However the crust tasted burnt! What did I do wrong? I am very new to the Insta Pot world ( just got it this year on Prime Day. It’s the 8 quart version). Help!!
Hi Truman – the only things I could think of are did you perhaps burn the butter when you melted it, or did you forget to put the springform pan on a rack/trivet?
Love it ! On my list for the next weekend ! Thank you so much !
YUM!!!!!!!! I must make this!
You definitely should 🙂
Eeeeyikes…this cheesecake is screaming my name…Nutella and cream cheese? Sign me up!…oh and don’t forget those Rolos cause that would be downright WRONG 🙂 Holy smokes……….
It definitely would be wrong 🙂
We often hear the expression, “we taste with our eyes first,” and how true that is. Photos of the food you cook are always so beautifully done.
So sweet Razzy – thank you!
Unless i read wrong it looks like the machine is set to low pressure and fifty minutes but the recipe says high pressure for minutes can you confirm?
Hi Ry – high pressure at 50 minutes is correct. We took the video of the display later and obviously didn’t notice it was on low pressure. Enjoy!