Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup Nutella
- 1/4 cup heavy cream
If graham crackers aren’t your thing, you can easily swap them out for digestive biscuits or even chocolate wafers for a richer base. The key is to make sure your cream cheese is softened, ensuring a silky smooth filling.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese and 3/4 cup sugar together until smooth and creamy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour two-thirds of the cheesecake batter over the cooled crust. In a separate bowl, mix Nutella with heavy cream until smooth, then gently swirl it into the remaining batter.
- Pour the Nutella-infused batter over the plain cheesecake layer. Using a knife, gently swirl the top of the batter to create a marbled effect.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly wobbly. Turn off the oven and allow the cheesecake to cool inside with the door ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving. This allows the flavors to meld beautifully, much like how my grandmother would let her sopa de fideo sit and soak in all the goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International