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Gingerbread Nutella Swirl Cheesecake
Gingerbread Nutella Swirl Cheesecake
- Recipe Submitted by maryjosh on 11/24/2016
Ingredients List
- Crust:
- 1½ cups graham cracker crumbs
- ¼ cup dark brown sugar
- 3 Tbsp butter, melted
- 3 Tbsp molasses
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp vanilla
- 4.4 oz chocolate bar, broken in pieces (goes on top of pressed crust)
- Cheesecake:
- 3 8-oz cream cheese packs, softened
- ¾ cup of dark brown sugar
- ½ cup molasses
- ½ cup of heavy cream
- 2 tbs sour cream
- 2 eggs
- 2 tsp vanilla extract
- 1½ Tbsp corn starch
- ½ Tbsp cinnamon
- ½ Tbsp ground ginger
- 1 tsp allspice
- Topping:
- 10 oz Nutella spread, warmed for easier swirl
Directions
Grease a 9-inch spring form and set it aside. Preheat the oven to 325.
For crust: Mix the graham cracker crumbs, sugar, molasses, melted butter, cinnamon, ground ginger and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side. Break up the chocolate bar into small chunks and layer them on top of crust, evenly all over the bottom.
Cheesecake:
Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
Add vanilla extract, molasses and sour cream. Beat until combined. Scrape sides and bottom of the bowl.
Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
Add corn starch, cinnamon, ground ginger and allspice and, while on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again.
Pour the cheesecake batter into the spring form with crust.
Warm up Nutella but until it's easy to spread.
Drop spoonfuls of it over the top of the cheesecake and carefully swirl it in to the cheesecake but don't mix.
Place the spring form in the oven, inside a large roasting pan. (You can wrap the springform in aluminum foil if you think your springform might take in water.) Carefully add some hot water to the roasting pan, filling it about ½ of the way up the side of the spring form.
Bake for 70-75 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.
Let cool completely and refrigerate until ready to serve.
For crust: Mix the graham cracker crumbs, sugar, molasses, melted butter, cinnamon, ground ginger and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side. Break up the chocolate bar into small chunks and layer them on top of crust, evenly all over the bottom.
Cheesecake:
Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
Add vanilla extract, molasses and sour cream. Beat until combined. Scrape sides and bottom of the bowl.
Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
Add corn starch, cinnamon, ground ginger and allspice and, while on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again.
Pour the cheesecake batter into the spring form with crust.
Warm up Nutella but until it's easy to spread.
Drop spoonfuls of it over the top of the cheesecake and carefully swirl it in to the cheesecake but don't mix.
Place the spring form in the oven, inside a large roasting pan. (You can wrap the springform in aluminum foil if you think your springform might take in water.) Carefully add some hot water to the roasting pan, filling it about ½ of the way up the side of the spring form.
Bake for 70-75 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.
Let cool completely and refrigerate until ready to serve.
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