Nutella Swirl Cheesecake
Yields: 8x8-inch pan (9-16 bars)
Easy and simple creamy cheesecake swirled with Nutella to make it both pretty and delicious.
  • 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
  • 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
  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.
Recipe by Pretty. Simple. Sweet. at