Creamy Nutella Swirl Cheesecake
A luscious, creamy cheesecake swirled with Nutella over a buttery graham cracker crust, baked in a gentle water bath for a smooth, crack-free finish.
Equipment
- 1 9-inch springform pan
- 1 Food Processor
- 1 stand mixer or hand mixer
- 1 roasting pan
- 1 spatula
Ingredients
- 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
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) to ensure even baking throughout. Line the sides of a 9-inch springform pan with aluminum foil that extends at least halfway up to prevent water from seeping in during the water bath, and lightly coat the interior with nonstick cooking spray to make removing the cheesecake effortless.
- Make the Graham Cracker Crust: Place the graham crackers in a food processor and pulse until they form fine, uniform crumbs. Transfer the crumbs to a small bowl, pour in the melted butter, and stir until fully combined, creating a moist, sandy texture perfect for pressing into the pan.
- Press and Bake the Crust: Evenly press the crumb mixture into the bottom of the prepared pan, and gently push a small amount up the sides to form a light border. Bake for 10–15 minutes until lightly golden and fragrant, then remove from the oven and allow to cool slightly while preparing the filling.
- Whip the Eggs: In a clean bowl, use a stand or hand mixer to beat the eggs until pale yellow and fluffy, incorporating air for a light texture in the cheesecake. Set aside once whipped, as these will be folded in gently later to preserve their volume.
- Prepare the Cream Cheese Filling: In a separate bowl, combine softened cream cheese and sugar using a mixer and beat on medium-high speed for at least 5 minutes until the mixture is silky smooth and free of lumps. Add vanilla extract, salt, and heavy cream, and continue beating until fully incorporated, creating a rich, creamy base.
- Fold in the Eggs: Gently fold the whipped eggs into the cream cheese mixture using a spatula, ensuring the mixture remains light and airy while fully combining the ingredients. Take care not to overmix, as this will help maintain a smooth and tender texture in the finished cheesecake.
- Add Nutella Swirls: Pour half of the Nutella into the cream cheese mixture and fold lightly until partially blended for a marbled effect. Transfer the filling onto the baked crust, then add small dollops of the remaining Nutella on top and use a toothpick or small knife to create elegant swirls across the surface.
- Prepare the Water Bath: Pour about one inch of hot water into a large roasting pan, creating a gentle water bath to ensure even baking and prevent cracks. Carefully place the cheesecake pan into the water bath, making sure the foil protects the cheesecake from direct water contact.
- Bake the Cheesecake: Place the roasting pan with the cheesecake in the oven and bake at 300°F (150°C) for 60–90 minutes, or until the center is set but still slightly jiggly. Once baked, turn off the oven, crack the door slightly, and allow the cheesecake to cool gradually inside for 15–30 minutes to prevent sudden temperature changes.
- Chill and Serve: Remove the cheesecake from the water bath and let it cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours, ideally overnight, then use a hot knife to slice cleanly, revealing the luscious Nutella swirls and creamy texture, ready to enjoy.
Notes
- Use room-temperature cream cheese for a smooth, lump-free filling.
- Lightly coat the pan with nonstick spray and line with foil to prevent leaks in the water bath.
- Beat eggs separately to incorporate air and create a lighter cheesecake texture.
- Fold ingredients gently to maintain a creamy, airy consistency.
- Swirl Nutella with a toothpick or small knife for a beautiful marbled effect.
- Bake in a water bath to prevent cracks and promote even cooking.
- Chill for at least 4 hours, ideally overnight, for optimal flavor and texture.
