Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vanilla-chocolate swirl hazelnut cheesecake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Vanilla-Chocolate Swirl Hazelnut Cheesecake is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Vanilla-Chocolate Swirl Hazelnut Cheesecake is something which I’ve loved my whole life.
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To begin with this recipe, we must prepare a few components. You can have vanilla-chocolate swirl hazelnut cheesecake using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Vanilla-Chocolate Swirl Hazelnut Cheesecake:
- Make ready Prepared foods
- Make ready 2 medium prepared graham cracker crusts
- Take Nutella chocolate hazelnut spread
- Get Batter
- Get 2 lb Cream cheese- room temperature
- Make ready 2 cup sugar
- Make ready 2 large eggs- room temperature
- Make ready 2 tbsp Superior Vanilla Butter Nut flavor
- Get 1⁄2 tsp kosher salt
Make your cheesecakes ahead of time now and freeze for Thanksgiving! Try this decadent recipe for Chocolate Hazelnut Swirl Cheesecake using Nutella. This will hit the spot when dessert. If you love chocolate hazelnut spread and cheesecake, this is the recipe for you.
Steps to make Vanilla-Chocolate Swirl Hazelnut Cheesecake:
- Preheat oven to 350°F Fahrenheit. Cream together in an electric mixer , 2 cups sugar 1⁄2 tsp salt, with two pounds of cream cheese. Increase speed to high and beat until fluffy . Add the eggs one at a time, scraping down bowl after each addition. Continue to beat on high speed for about 3 minutes. Turn mixer off. Remove 1⁄3 of the mixture and put aside in a separate bowl. Add 2-3 tbs Hershey's Coca Powder and 2 heaping tbs of Nutella. Mix on medium speed until blended. Pour plain batter into prepared graham cracker crusts, leaving room for the chocolate batter. Spoon chocolate batter on top. Use a teaspoon and pull the chocolate through the batter forming a swirl pattern.
- Place pans in a water bath and bake for 40 minutes @ 350°F Fahrenheit. Turn oven off and crack the door. Leave in oven for 15 minutes, remove and cool on a rack, avoiding drafts. Place in refrigerator and cool. Serves 6-8
This will hit the spot when dessert. If you love chocolate hazelnut spread and cheesecake, this is the recipe for you. This simple no bake cheesecake combines cream cheese, sugar, chocolate hazelnut spread and vanilla extract, which is set on top of a digestive biscuit base. Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. If you love a hazelnut cheesecake base, this vanilla cheesecake with blood oranges and caramel is one to try.
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