Nutella Swirl Cheesecake Food

NUTELLA® CHEESECAKE

Nutella® Cheesecake image

This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.

Provided by LAURABEATTY

Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes

Time 4h10m

Yield 8

Number Of Ingredients 5

Ingredients

2 (8 ounce) packages cream cheese, room temperature
½ cup white sugar
1 (13 ounce) jar chocolate-hazelnut spread, such as Nutella®
¼ teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

Steps:

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 626.6 calories, Carbohydrate 61.4 g, Cholesterol 61.6 mg, Fat 40.2 g, Fiber 0.4 g, Protein 8.4 g, SaturatedFat 15.3 g, Sodium 380.4 mg, Sugar 49 g

NUTELLA SWIRL SUGAR COOKIE CHEESECAKE SQUARES

Nutella Swirl Sugar Cookie Cheesecake Squares image

I was looking for a cheesecake recipe without using a spring form pan, I found many, but this one I came up with myself and loved it!

Provided by prettypastrychef

Categories Cheesecake

Time 3h45m

Yield 12 4 in squares, 12 serving(s)

Number Of Ingredients 7

Ingredients

12 ounces roll refrigerated sugar cookie dough
2 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
2 large eggs
1 cup chocolate hazelnut spread such as nutella

Steps:

Sugar Cookie Crust: Preheat oven for 350�F Roll out sugar cookie dough in a buttered 13x9 inch square pan, press firmly into the bottom and up the sides. Bake for 10 minutes or until slightly golden around the edges. Set aside and let cool in refrigerator or at room temperature.
Cheesecake Filling: In the bowl of an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the edges to make sure all the cheese is off the sides of the bowl. Pour the cheesecake filling over the cooled sugar cookie base. Place several dollops of room temperature Nutella Spread several inches apart all over the cheesecake. With a butter knife or spatula swirl the Nutella through the cream cheese mixture, careful not to poke the crust. Bake for about 20- 25 minutes or until the cheesecake batter is set (the cheesecake will never "look" done, the center should be a bit wobbly, but not running.).
Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares - With a sharp knife, cut into desired size squares. Have a damp cloth on hand to wipe the knife between cuts. These are thin, so you make choose to cut them large.

NUTELLA-SWIRL POUND CAKE

Nutella-Swirl Pound Cake image

Make and share this Nutella-Swirl Pound Cake recipe from Food.com.

Provided by aronsinvest

Categories Dessert

Time 1h25m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups sugar
one 13-ounce jar nutella

Steps:

1. Preheat the oven to 325°F Lightly grease and flour a 9-by-5 inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
2. In a large bowl, using a hand held mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix.
4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean. let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

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