Chocolate Hazelnut Swirl Cheesecake
Indulge in the rich decadence of a Chocolate Hazelnut Swirl Cheesecake, a dessert masterpiece that combines velvety cream cheese filling with luscious swirls of chocolate hazelnut spread for an irresistible flavor combination. Featuring a buttery graham cracker crust, this cheesecake is baked to perfection using a water bath to ensure a silky, crack-free finish. The artful swirls not only add a stunning visual appeal but infuse each bite with a delightful blend of chocolate and hazelnut. Ideal for celebrations or as the ultimate indulgence, this easy-to-follow recipe is a showstopper that will impress family and friends alike. Serve it chilled for a perfectly creamy texture and a dessert experience you won’t forget! Perfect keywords: chocolate hazelnut cheesecake, creamy dessert, cheesecake recipe, Nutella swirl cheesecake, graham cracker crust.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
- 24 ounces cream cheese, softened
- 1 cups granulated sugar
- 1 cups sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 0.5 cups chocolate hazelnut spread (e.g., Nutella)
- 1 cups hot water
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan and wrap the bottom tightly in aluminum foil to prevent leaks.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then set it aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract, and mix until well combined.
Add the eggs, one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix, as this can cause cracks in the cheesecake.
Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
In a small microwave-safe bowl, gently heat the chocolate hazelnut spread for 15-20 seconds, or until slightly more fluid and pourable.
Drop spoonfuls of the chocolate hazelnut spread onto the surface of the cheesecake batter. Use a skewer or knife to create swirls, being careful not to scrape the crust.
Place the springform pan inside a deep roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is the water bath to ensure an even bake).
Carefully transfer the roasting pan to the oven. Bake for 50-55 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
Remove the cheesecake from the roasting pan and allow it to cool completely to room temperature. Then cover it and refrigerate for at least 6 hours or overnight to set completely.
Run a knife around the edges of the cake before releasing the springform ring. Slice and serve your Chocolate Hazelnut Swirl Cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
6322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.6 g | 574% | |
| Saturated Fat | 256.7 g | 1284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1685 mg | 562% | |
| Sodium | 3727 mg | 162% | |
| Total Carbohydrate | 516.3 g | 188% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 402.6 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1342 mg | 103% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
