Best 2 Nutella Swirl Cheesecake Recipes

NUTELLA SWIRL SUGAR COOKIE CHEESECAKE SQUARES

Steps:

• Sugar Cookie Crust: Preheat oven for 350�F Roll out sugar cookie dough in a buttered 13x9 inch square pan, press firmly into the bottom and up the sides. Bake for 10 minutes or until slightly golden around the edges. Set aside and let cool in refrigerator or at room temperature.
• Cheesecake Filling: In the bowl of an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the edges to make sure all the cheese is off the sides of the bowl. Pour the cheesecake filling over the cooled sugar cookie base. Place several dollops of room temperature Nutella Spread several inches apart all over the cheesecake. With a butter knife or spatula swirl the Nutella through the cream cheese mixture, careful not to poke the crust. Bake for about 20- 25 minutes or until the cheesecake batter is set (the cheesecake will never "look" done, the center should be a bit wobbly, but not running.).
• Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares - With a sharp knife, cut into desired size squares. Have a damp cloth on hand to wipe the knife between cuts. These are thin, so you make choose to cut them large.

NUTELLA SWIRL CHEESECAKE

Steps:

• 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.