Description
A simple recipe for a rich, creamy cheesecake featuring a Nutella swirl and a chocolate cookie crust.
Ingredients
Scale
- 1 1/2 cups chocolate wafer crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup Nutella, plus 2 tablespoons for topping
Instructions
- Combine chocolate wafer crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan. Chill crust for 15 minutes.
- In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread half of the cream cheese mixture over the chilled crust. Dollop the 1 cup of Nutella over this layer. Top with the remaining cream cheese mixture.
- Swirl the top layer gently with a knife to create a marbled effect.
- Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until firm.
- Before serving, warm the remaining 2 tablespoons of Nutella slightly and drizzle over the top. Remove the springform ring before slicing.
Notes
- Use good quality chocolate wafers for the best crust flavor.
- If you prefer a firmer texture, you can chill the crust for 30 minutes in the freezer instead of the refrigerator.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Nutella, cheesecake, no-bake, chocolate, dessert, hazelnut spread