Vanilla-Chocolate Swirl Hazelnut Cheesecake
Vanilla-Chocolate Swirl Hazelnut Cheesecake

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, vanilla-chocolate swirl hazelnut cheesecake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vanilla-Chocolate Swirl Hazelnut Cheesecake is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Vanilla-Chocolate Swirl Hazelnut Cheesecake is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have vanilla-chocolate swirl hazelnut cheesecake using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Vanilla-Chocolate Swirl Hazelnut Cheesecake:
  1. Make ready Prepared foods
  2. Take 2 medium prepared graham cracker crusts
  3. Make ready Nutella chocolate hazelnut spread
  4. Make ready Batter
  5. Make ready 2 lb Cream cheese- room temperature
  6. Prepare 2 cup sugar
  7. Prepare 2 large eggs- room temperature
  8. Get 2 tbsp Superior Vanilla Butter Nut flavor
  9. Take 1/2 tsp kosher salt
Instructions to make Vanilla-Chocolate Swirl Hazelnut Cheesecake:
  1. 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.
  2. 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

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