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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup granulated sugar - 4 (8 oz) packages cream cheese, softened - 1 teaspoon vanilla extract - 4 large eggs - 1 cup Nutella - 2 tablespoons all-purpose flour - Pinch of salt To make this Nutella swirl cheesecake, precise measurements are key. Use a cup to measure the graham cracker crumbs. Melt the butter and measure half a cup. For sugar, use one cup. Each cream cheese package should be eight ounces, so you’ll need four. One teaspoon of vanilla extract adds flavor. Use four large eggs for the batter. A full cup of Nutella gives that rich swirl. Two tablespoons of all-purpose flour help the cheesecake set. A pinch of salt enhances the flavors. You can add a few optional ingredients to change the flavor. Try using crushed nuts, like hazelnuts, for a crunch. You could also mix in a tablespoon of instant coffee for a mocha twist. If you like a fruit flavor, consider adding some pureed raspberries or strawberries. Remember to adjust the sweetness if you add fruits. Each option can make your cheesecake unique and delightful! {{ingredient_image_1}} To start, preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or use parchment paper. This helps with easy removal later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted butter. Stir until the crumbs are all coated. Press this mixture firmly into the bottom of your pan. This forms the crust. Bake it in the oven for 10 minutes. Once baked, let it cool before adding anything else. In a large mixing bowl, take four packages of softened cream cheese and add 1 cup of granulated sugar. Beat this mixture with an electric mixer on medium speed. You want it smooth and creamy, which should take about 3-4 minutes. Next, add in 1 teaspoon of vanilla extract and mix well. Now, add the eggs, one at a time. Beat on low speed after each egg until just blended. Slowly add in 2 tablespoons of all-purpose flour and a pinch of salt. Mix gently until it is smooth. Be sure not to overmix. To make the Nutella easier to swirl, warm 1 cup of Nutella in a microwave-safe bowl for about 15 seconds. This softens it. Pour half of the cheesecake mixture over the crust in the springform pan. Drizzle half of the warmed Nutella over this layer. Use a knife or toothpick to gently swirl the Nutella into the cheesecake batter. Pour the rest of the batter on top. Drizzle the remaining Nutella and swirl again for a beautiful marbled look. Now you are ready to bake! To get a smooth cheesecake, beat the cream cheese well. You want it creamy with no lumps. Adding eggs one at a time helps keep the mix smooth. Mix on low speed after each egg. Overmixing adds air, which can lead to cracks. A pinch of salt brings out the flavors, so don’t skip it. Serve your cheesecake chilled for the best taste. Slice it neatly with a hot knife. Wipe the knife between cuts to keep slices clean. Pair it with whipped cream or fresh berries for a nice touch. A drizzle of chocolate sauce adds flair. You can also serve it with coffee or tea for a cozy treat. One mistake is not softening the cream cheese. Cold cream cheese will make lumps. Another issue is opening the oven too soon. This can cause the cheesecake to sink. Let it cool slowly in the oven to set properly. Also, be careful not to overbake. It should be slightly jiggly in the center when done. Pro Tips Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps to create a smoother batter and prevents lumps. Swirling Technique: When swirling the Nutella, use a gentle hand and a toothpick or knife to avoid overmixing. This will maintain the beautiful marbled effect. Cooling Method: Allowing the cheesecake to cool slowly in the oven helps prevent cracks on the surface. Cracking the oven door is key to a gradual temperature drop. Chill Time: For best results, refrigerate the cheesecake overnight. This allows the flavors to meld and the texture to firm up nicely. {{image_2}} If you want a nut-free cheesecake, use a different spread. Sunflower seed butter works well. This gives a similar creamy texture. Mix it in the same way as Nutella. Your cheesecake will still taste great! For an extra touch, add a chocolate ganache topping. Use equal parts chocolate and cream. Melt the chocolate and mix in the cream until smooth. Pour it over the cooled cheesecake. This adds richness and a shiny finish. You can try other flavors too! Caramel adds a sweet twist. Swirl in some caramel sauce like you do with Nutella. Coffee gives a nice kick. Add a shot of espresso to the batter. Each option gives you a new dessert experience. To keep your Nutella swirl cheesecake fresh, place it in the fridge. Use an airtight container or cover it tightly with plastic wrap. This keeps the cheesecake moist and tasty. It will stay fresh for up to five days. Make sure to slice it before storing to make serving easier. If you want to save some for later, you can freeze it. First, let the cheesecake cool completely. Then, wrap it in plastic wrap. After that, place it in a freezer-safe bag or container. This will help prevent freezer burn. It can last up to three months in the freezer. When you're ready to enjoy it, move it to the fridge overnight to thaw. You can serve the cheesecake cold, but if you like it warm, reheat it gently. Preheat your oven to 250°F (120°C). Place slices on a baking sheet and heat for about 10 minutes. Keep an eye on it so it doesn’t get too warm. Enjoy your creamy cheesecake with a warm, nutty flavor! Yes, you can! Feel free to try other spreads. Brands like peanut butter or cookie butter work well too. Just remember, each spread has its own flavor. This might change the taste of your cheesecake a bit. The cheesecake is done when the center is set but has a slight jiggle. If you insert a toothpick, it should come out clean. You will also notice the edges look firmer than the middle. Yes! This cheesecake is great for making ahead. You can store it in the fridge for up to four days. Just make sure it is covered well to keep it fresh. You can even freeze it for up to three months. Just thaw it in the fridge overnight before serving. In this blog post, we covered the key ingredients and methods for making Nutella cheesecake. You learned how to prepare the crust, mix the filling, and swirl in Nutella. I also shared tips for a perfect bake, serving ideas, and common mistakes to avoid. With options for nut-free versions and delicious toppings, you can customize your cheesecake. Remember to store leftovers properly to enjoy later. Your cheesecake journey starts here, and I hope you create something delicious!

Nutella Swirl Cheesecake

A rich and creamy cheesecake with a delightful Nutella swirl.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 cups granulated sugar
  • 4 packages (8 oz) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cups Nutella
  • 2 tablespoons all-purpose flour
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or line it with parchment paper for easy removal.
  • In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to form a crust. Bake for 10 minutes and then remove it from the oven to cool.
  • In a large mixing bowl, add the softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 3-4 minutes.
  • Add the vanilla extract and mix well. Then, add the eggs one at a time, beating on low speed after each addition until just blended.
  • Slowly add the flour and a pinch of salt, mixing until smooth. Be careful not to overmix to avoid incorporating too much air.
  • In a microwave-safe bowl, gently warm the Nutella for about 15 seconds to make it easier to swirl.
  • Pour half of the cheesecake batter into the springform pan over the crust. Drizzle half of the warmed Nutella over the batter. Use a knife or a toothpick to swirl the Nutella into the batter gently.
  • Pour the remaining cheesecake batter on top and drizzle the rest of the Nutella, swirling again for a marbled effect.
  • Bake in the preheated oven for 60-70 minutes or until the center is set but slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour.
  • Remove from the oven and let it cool at room temperature for another hour before refrigerating for at least 4 hours, preferably overnight.
  • Before serving, remove the sides of the springform pan and slice the cheesecake.

Notes

For best results, refrigerate overnight before serving.
Keyword cheesecake, dessert, Nutella