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nutella swirl cheesecake

(1 rating)
wmnofoz avatar
Recipe by
Pam Ellingson
@wmnofoz
Wichita, KS

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.

(1 rating)
yield 8 - 12
prep time 45 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For nutella swirl cheesecake

  • NUTELLA FILLING
  • 3 pkg
    8-ounce cream cheese, at room temperature
  • 1/2 c
    sour cream, at room temperature
  • 1 c
    sugar
  • 3 lg
    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

  • 1
    Preheat 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.
  • 2
    To 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.)
  • 3
    While 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.
  • 4
    Add egg yolks one at a time, mixing well between each. Beat in vanilla.
  • 5
    In a separate Very clean bowl using a handheld mixer, beat egg whites until they hold medium-soft peaks, then fold into cheese mixture.
  • 6
    Reserve one cup of the cheesecake batter in the bowl; pour the rest into the cooled crust.
  • 7
    Mix 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)
  • 8
    Holding 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
  • 9
    Create 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.
  • 10
    Carefully 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.
  • 11
    Chill in refrigerator at least 4 hours, but ideally overnight.
  • 12
    When serving, you might garnish with a drizzle of Nutella or a dollop of creme fraiche.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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