Nutella Swirl Cheesecake

1
Pam Ellingson

By
@wmnofoz

I can't think of anyone who doesn't love Nutella, and when I saw this recipe I knew I had to make it. Took it to a family dinner and everyone just raved. I gave my neighbors a slice and they immediately named me "Neighbor of the Decade". Really easy, it is very impressive-looking but most of all, It is Just Beyond Words GOOD.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8- 12
Prep:
45 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

NUTELLA FILLING

3 pkg
8-ounce cream cheese, at room temperature
1/2 c
sour cream, at room temperature
1 c
sugar
3 large
eggs, separated
1 tsp
vanilla extract
1/2 c
nutella chocolate hazelnut spread

CHOCOLATE-HAZELNUT CRUMB CRUST

1 1/4 c
ground vanilla wafer cookies (about 1/2 box)
1/4 c
ground hazelnuts
1 Tbsp
cocoa powder
4 Tbsp
unsalted butter, melted (1/2 stick)

PREP TIME INCLUDES MAKING THE CRUST, BUT DOES NOT INCLUDE CHILLING TIME.

How to Make Nutella Swirl Cheesecake

Step-by-Step

  • 1Preheat oven to 350 degrees. Butter a 9-inch springform pan. Wrap the bottom of the springform pan in foil up to the rim (to prevent water from the water-bath seeping in) during final baking stage.
  • 2To make crust: whisk together cookie crumbs, ground hazelnuts, and cocoa powder in a bowl. Pour in melted butter, and stir to combine, creating a texture like wet sand. Press into bottom of pan, and up the sides about 1/2 inch. Bake for 10 minutes, then remove to cooling rack. Do not turn off oven.
    (I love the crust, so I always make a little extra so it is thicker at the bottom and I can push it up the sides farther.)
  • 3While crust is cooling, make the cheesecake batter: in the bowl of a standing mixer, beat cream cheese, sour cream, and sugar until well-combined, about 2 minutes.
  • 4Add egg yolks one at a time, mixing well between each. Beat in vanilla.
  • 5In a separate Very clean bowl using a handheld mixer, beat egg whites until they hold medium-soft peaks, then fold into cheese mixture.
  • 6Reserve one cup of the cheesecake batter in the bowl; pour the rest into the cooled crust.
  • 7Mix the Nutella into the reserved batter, then drop spoonfuls of the mixture onto the surface of the batter in the filled pan. (Here I sometimes add a quarter cup of chopped toasted hazelnuts to the Nutella Mixture for crunch)
  • 8Holding a knife upright, insert it about 1/2 inch into the surface of the batter, then draw the knife back and forth across the pan, creating a marbled appearance on the cake’s surface
  • 9Create a water-bath in which to cook the cheesecake: bring a kettle of water to a boil. Place the foil wrapped springform pan in a roasting pan, and pour the boiling water into the roasting pan, surrounding the cake.
  • 10Carefully place in oven and bake for 60 to 75 minutes, or until edges begin to pull away from pan, but center is still jiggly. Remove from water-bath and cool completely on a rack.
  • 11Chill in refrigerator at least 4 hours, but ideally overnight.
  • 12When serving, you might garnish with a drizzle of Nutella or a dollop of creme fraiche.

Printable Recipe Card

About Nutella Swirl Cheesecake

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American