Nutella Swirl Cheesecake

By Shiran

Easy and simple creamy cheesecake swirled with Nutella to make it both pretty and delicious.

Nutella Swirl Cheesecake | prettysimplesweet.com

There it is, the Nutella swirl cheesecake I’ve been wanting to make for a long time now. I intended to make it last week, but remember the little accident I told you about? It wasn’t pretty, but it all worked out for the best since I made these amazing mango muffins then and the cheesecake today.

Nutella Swirl Cheesecake | prettysimplesweet.com

Since I’m going on a trip tomorrow with a friend who adores Nutella, I figured today would be the best time to make this cheesecake. She actually booked the trip for her and her boyfriend (soon to be husband! How exciting!), but something came up at the last minute for him and he couldn’t go. And as always in life, when one is losing, another is winning. Guess who won this time? Yep, me! So tomorrow we’re going to a distant retreat to spoil ourselves completely. We’ll focus on food, massages, and gossip all day long in the Jacuzzi, all while nibbling some cheesecake bars, of course.

Nutella Swirl Cheesecake | prettysimplesweet.com

Since I make quite a few cheesecakes (I even have a signature one that’s known for winning everyone’s hearts over and over again), I usually process a large amount of wafers and keep them in a sealed bag. It saves me time whenever I’m making a cheesecake. I’ll tell you another secret: When I’m short on time, I whisk all the filling ingredients together by hand. I do prefer using the mixer for a smoother texture, but when I simply don’t have the time, I skip it.

Nutella Swirl Cheesecake | prettysimplesweet.com

The ingredients for the cheesecake are as simplest as can be. I usually try not to overcomplicate things unless I have to for more flavor. If you want the cheesecake to be creamier and richer, you can add up to 1/4 cup whipping cream to the filling without changing anything else.

Nutella Swirl Cheesecake | prettysimplesweet.com

To swirl the Nutella on top, you’ll need to pour the cheesecake filling over the crust, then spoon dollops of Nutella on top of it. Finally, run a toothpick or knife through it all to get that pretty marble effect.

Nutella Swirl Cheesecake | prettysimplesweet.com

I find 1/3 cup of Nutella to be enough. More than that, and the top will start looking messy. You’ll taste the Nutella in each bite without it overpowering the taste of the cheesecake. If you prefer the cheesecake to be loaded with Nutella dollops, you can do the following instead. Layer 1/2 of the cheesecake batter over the crust, then spoon dollops of Nutella over it. Pour the rest of the cheesecake batter on top and again spoon on Nutella. Then swirl it all. This way, you’re actually making 2 layers instead of 1. I would recommend using no more then 1/2 cup of Nutella in total so that your batter won’t turn into a big mess.

Nutella Swirl Cheesecake | prettysimplesweet.com

For the best results, slightly warm up the Nutella to soften it. Either microwave it for a few seconds or put the bowl with the Nutella inside of another bowl with warm water. If it’s too thick, it will be hard to spoon and swirl.

Nutella Swirl Cheesecake | prettysimplesweet.com

 

Nutella Swirl Cheesecake
Yields: 8×8-inch pan (9-16 bars)
 

Easy and simple creamy cheesecake swirled with Nutella to make it both pretty and delicious.
Ingredients
Crust:
  • 100 grams (about 1 cup) vanilla wafer crumbs (pulse in a food processor or blender until finely ground, then measure)
  • 2-4 tablespoons raw and skinned hazelnuts, finely ground (optional)
  • 2 tablespoons (30g/1 oz) unsalted butter, melted
Filling:
  • 16 ounces (450g) full-fat cream cheese, room temperature
  • ½ cup (100g/3.5oz) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (100g) Nutella, slightly warm

Instructions
  1. Preheat oven to 350F/180C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the cheesecake out after baking.
  2. In a medium bowl, stir the crumbs, hazelnuts, and melted butter together. Put mixture in the lined pan and gently press with your fingers until crumbs form an even layer. Bake for 8-10 minutes, until golden brown. Allow to cool on a wire rack while you prepare the filling.
  3. Reduce oven temperature to 300F/150C.
  4. In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Add sugar and beat for another 2 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs, one at a time, until fully combined and smooth. Beat in vanilla.
  5. Pour batter over cooled crust and spread evenly. Spoon dollops of Nutella on top of cheesecake batter. Using a knife or skewer, gently swirl the two batters together to get a marble effect. Be careful not to touch the bottom crust while swirling. Bake for about 40 minutes, until the sides are set but the center is still slightly wobbly (it will set once cooled). Allow the cake to sit at room temperature for 1 hour, then refrigerate for at least 4 hours until completely set. Lift the cake out of the pan using the parchment paper and cut into squares.
  6. Store cheesecake bars in an airtight container in the refrigerator for up to 5 days.
  7. *You can double the recipe and bake in a 9×13-inch pan for 45-60 minutes.

12 Comments on Nutella Swirl Cheesecake

  1. Lindsay @ The Local Taste
    September 11, 2014 at 4:09 pm (2 years ago)

    Oh my goodness…Nutella AND cheesecake?! Those are my husband’s two favorite things. I have to make these!! Pinning!

    Reply
    • Shiran
      September 12, 2014 at 12:44 pm (2 years ago)

      Then your husband will love these! 🙂

      Reply
    • Shiran
      September 12, 2014 at 12:44 pm (2 years ago)

      Thanks Thalia 🙂

      Reply
  2. Jackie
    September 14, 2014 at 2:07 am (2 years ago)

    Hi Shiran! I made the layered version of these with the extra Nutella for a BBQ earlier this afternoon and everyone was raving about it. There was no cheesecake left and I was asked to make it again for the next get-together!

    Reply
    • Shiran
      September 14, 2014 at 11:14 am (2 years ago)

      Hi Jackie! That makes me happy 🙂 Thank you! I’m glad that adding more Nutella worked out for you!

      Reply
  3. Winnie
    September 15, 2014 at 1:09 pm (2 years ago)

    שירן – אני קוראת אותך לסדר כיאת מגזימה!!
    החיתוכיות האלה פשוט הורסותתתתתתתתתתתתתתתתתתת
    לא מכירה מישהו שיכול לסרב להן
    ניראות טעימותתתתתתתתתתתתתת
    והתמונות שלך מעולות!

    Reply
    • Shiran
      September 15, 2014 at 1:39 pm (2 years ago)

      You’re hilarious 🙂 Thank you so much! And really no one can resist them!

      Reply
  4. Tash
    September 21, 2014 at 4:01 am (2 years ago)

    Wow these look so ridiculously perfect Shiran! Your swirling looks expert! (I always manage to flop at it…) I’m pinning these for later 🙂 Hope you are well!

    Reply
    • Shiran
      September 21, 2014 at 6:15 am (2 years ago)

      Thank you so much Tash! Hope you are well too!

      Reply
  5. Priscilla
    December 23, 2014 at 10:22 pm (2 years ago)

    how do u cut these in perfectly cute squares? Love them

    Reply
    • Shiran
      December 24, 2014 at 3:42 am (2 years ago)

      Hi Priscilla, here is how you can cut brownies, cheesecakes or any other cake perfectly: let the cake cool completely on the counter, then refrigerate for a few hours (how long depends on the dessert, cheesecake should be refrigerated for at least 4-6 hours) to allow it to firm up a bit. For a flawless cut, take the sharpest knife you have and dip it into a cup of hot water and then cut. Repeat this, dipping the knife between each cut.

      Reply

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