Chocolate Hazelnut Swirl Cheesecake
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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READY IN: 1hr 5mins
SERVES: 10-12
YIELD: 1 9inch springform pan
UNITS: US
INGREDIENTS
NutritionCrust
- 1cup flour
- 1⁄3cup packed brown sugar
- 1⁄3cup butter
- 1⁄2
Filling
- 2
- 1(10 ounce) can regular sweetened condensed milk (such as Eaglebrand) or (10 ounce) can low fat sweetened condensed milk (such as Eaglebrand)
- 3
- 1⁄4cup lemon juice
- 2⁄3cup chocolate hazelnut spread (such as Nutella)
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DIRECTIONS
- For the Crust: Combine flour& sugar, cut in butter until mixture is crumbly.
- Stir in nuts, press firmly on bottom of a greased 9 inch springform pan.
- Bake in a pre-heated 350 degree oven for 12 minutes.
- Remove from oven& reduce oven temperature.
- to 300 degrees.
- For Filling: Beat cream cheese until fluffy, gradually beat in sweetened condensed milk.
- Add eggs& lemon juice, beating until smooth.
- Measure out 1 1/2 cups batter, stir in hazelnut spread.
- Spoon about 1 1/2 cups of the yellow batter over baked crust.
- Top with about 1 cup of the chocolate hazelnut batter.
- Repeat layering.
- With a spatula or knife, swirl batter to marble cake, being careful not to break crust.
- Bake at 300 for 40-50 minutes.
- or until set.
- Cool completely on wire rack.
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