Cheesecake is one dessert that I was hesitant to test for the blog. I love cheesecake, but we’ve all had cheesecakes that haven’t turned out. Maybe they sunk in the middle, making them too dense. Maybe they’re too sweet. Cheesecake can definitely be a dessert that feels way heavier than necessary when it’s not done right. When testing this recipe I learned a few tricks that I’ll share to give you a fluffy, delicious Nutella swirl cheesecake.
I love Nutella so I’m a fan of it in any dessert. And I may or may not have long afternoons with the kids where I have a spoonful straight from the jar. This chocolate hazelnut spread is the perfect addition to creamy cheesecake. You can’t go wrong with a classic graham cracker crust, but I have a feeling that an Oreo crust would also be delicious here.
The first tip to making a light and fluffy cheesecake is beating the eggs until nice and fluffy, then setting aside and folding in later. The next tip is baking at a low temperature. Any time I’ve baked a cheesecake at 350, it’s sunk in the middle. 300 is the perfect temperature. It takes longer, but it is absolutely worth it to have a cheesecake with the perfect texture and density as a result. And the final tip is to bake the cheesecake in a water bath. I know this step can be a bit of a pain, but it’s necessary to make sure your cheesecake isn’t too dry.
Enjoy this Nutella swirl cheesecake! It’s the perfect cheesecake to enjoy for the holidays.
- 30 graham crackers
- 6 tbsp. butter, melted and cooled
- 3 eggs
- 3 x 8 oz. blocks cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp. vanilla extract
- ½ tsp. salt
- ½ cup heavy cream
- 1 cup Nutella
- Preheat oven to 350 degrees Fahrenheit.
- Line the edges of a 9 inch springform pan with aluminum foil. You'll be placing the pan in a water bath, so ensure the foil goes at least halfway up the sides of the pan. Spray the inside of the pan with nonstick cooking spray.
- Pulse the graham crackers in a food processor until they are fine crumbs. Transfer to a small bowl with melted butter and mix to combine.
- Press mixture into the bottom of the prepared pan and slightly up the sides. Bake for 10-15 minutes until it begins to brown. Remove from oven and set aside while you prepare the filling.
- Lower oven temperature to 300 degrees Fahrenheit.
- Beat eggs using a stand mixer or hand mixer until pale yellow in color and fluffy. Set aside.
- In a new bowl using a stand mixer or a hand mixer, beat together cream cheese and sugar until light and fluffy. Beat for at least 5 minutes to make sure the mixture is very smooth. Add vanilla, salt, and cream and beat until smooth.
- Use a spatula to fold eggs into the cream cheese mixture.
- Carefully fold about half the Nutella into the cream cheese mixture and pour into the prepared pan on top of the crust.
- Add small dollops of Nutella across the prepared cheesecake, then swirl in using a toothpick or a small knife.
- Fill a large roasting pan with about one inch of water. Carefully place the cheesecake in the water bath.
- Bake for 60-90 minutes until the center is set. Turn off the heat in the oven and crack the oven door slightly, but leave the cheesecake in the oven for another 15-30 minutes to ensure the cheesecake isn't exposed to rapid temperature changes.
- Let cool, then refrigerate for at least 4 hours, ideally overnight.
- Use a hot knife to slice and enjoy!
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