Ingredients for Chocolate Hazelnut Swirl Cheesecake
- 1 ½ cups graham cracker crumbs
- Brown Sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- Toasted Hazelnuts
- 3 (8 ounce) packages cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
- 2 tablespoons lemon juice
- Chocolate Hazelnut Spread
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How to Make Chocolate Hazelnut Swirl Cheesecake
- **Make the Crust:** Preheat oven to 350°F (175°C). In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until crumbly.
- Stir in ½ cup chopped hazelnuts. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- Bake for 12 minutes. Remove from oven and reduce oven temperature to 300°F (150°C).
- **Prepare the Filling:** In a large bowl, beat 3 (8 ounce) packages cream cheese until smooth and creamy. Gradually beat in 1 (14 ounce) can sweetened condensed milk until fully incorporated.
- Add 3 large eggs one at a time, mixing well after each addition. Stir in 2 tablespoons lemon juice.
- **Create the Swirl:** Divide the batter in half (approximately 3 cups each). Stir 1 cup Nutella into one half of the batter.
- **Layer and Swirl:** Pour 2 cups of the plain batter over the baked crust. Top with 1 ½ cups of the chocolate hazelnut batter. Repeat layering with the remaining batter.
- **Marble the Batter:** Gently swirl the batters together with a knife or spatula, creating a marble effect. Be careful not to overmix or break the crust.
- **Bake:** Bake at 300°F (150°C) for 40-50 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- **Cool:** Let the cheesecake cool completely in the springform pan on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow it to set completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
135g
Fat
86g
Carbs
15g
