Chocolate Hazelnut Swirl Cheesecake

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Total Time
1hr 5mins
Prep
25 mins
Cook
40 mins

Posting in response to a requst for recipes using Nutella. I too love the stuff, and i also LOVE a good cheesecake so I thought this sounded GREAT! Got this from The Eaglebrand website.

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Ingredients

Nutrition

Directions

  1. For the Crust: Combine flour& sugar, cut in butter until mixture is crumbly.
  2. Stir in nuts, press firmly on bottom of a greased 9 inch springform pan.
  3. Bake in a pre-heated 350 degree oven for 12 minutes.
  4. Remove from oven& reduce oven temperature.
  5. to 300 degrees.
  6. For Filling: Beat cream cheese until fluffy, gradually beat in sweetened condensed milk.
  7. Add eggs& lemon juice, beating until smooth.
  8. Measure out 1 1/2 cups batter, stir in hazelnut spread.
  9. Spoon about 1 1/2 cups of the yellow batter over baked crust.
  10. Top with about 1 cup of the chocolate hazelnut batter.
  11. Repeat layering.
  12. With a spatula or knife, swirl batter to marble cake, being careful not to break crust.
  13. Bake at 300 for 40-50 minutes.
  14. or until set.
  15. Cool completely on wire rack.
Most Helpful

5 5

This recipe is fabulous. I didn't find it dry at all. I used the waterbath method and followed the cooling instructions. It did take longer to bake and I would recommend a higher temperature. Perhaps 325 or 350. Watch it though don't overcook it. It will continue to cook when the oven is off and door cracked open. I baked it til not too jiggly. A winner! Thank you. Made an awesome birthday cake for my DH.

3 5

This is a New York Style cheescake. It is pretty thick and dense and dry. Like NY style is. It has a good flavor, but I don't care for the NY style.It was fairly easy to make. It took longer than posted for mine to cook. If you like Ny style cheescake then this would be a good one for you!