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Chocolate Hazelnut Swirl Cheesecake

  • Makes: about 12 servings  
  • Freezes: excellent 
  • Preparation Time: 25 minutes 
  • Baking Time: 62 minutes 

Ingredients

Crust

1 cup250 ml Robin Hood® Original All Purpose Flour

1/3 cup75 ml packed brown sugar

1/3 cup75 ml butter

1/2 cup125 ml hazelnuts, toasted and chopped

Filling

2 pkgs8 oz/250 g cream cheese, softened

1 can300 ml Eagle Brand® Sweetened Condensed Milk

3 eggs

1/4 cup50 ml lemon juice

2/3 cup150 ml chocolate hazelnut spread

Nutritional Information

Directions

  1 Preheat oven to 350°F (180°C). Grease the bottom of a 9" (23 cm) springform pan.

  2 Crust: Combine flour and sugar in medium mixing bowl.

  3 Cut in butter until mixture is crumbly.

  4 Stir in nuts.

  5 Press mixture firmly into prepared pan.

  6 Bake in preheated oven for 12 minutes.

  7 Remove from oven.

  8 Reduce oven temperature to 300°F (150°C).

  9 Filling: Beat cream cheese in large bowl on medium speed of electric mixer until smooth.

  10 Gradually beat in can sweetened condensed milk.

  11 Add eggs and lemon juice, beating until smooth.

  12 Measure 1 1/2 cups (375 mL) batter into separate mixing bowl. Stir in hazelnut spread.

  13 Spoon half the yellow batter (about 1 1/2 cups/375 mL) over crust. Top with half the chocolate batter (about 1 cup/250 mL). Repeat layering.

  14 Swirl with knife or spatula to create a marbled effect.

  15 Bake for 40 to 50 minutes, or just until set. Cool completely on wire rack.

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