Chocolate Hazelnut Swirl Cheesecake
Ingredients
- Crust:
- 1 cup (250 mL) Robin Hood® Original All Purpose Flour
- 1/3 cup (75 mL) packed brown sugar
- 1/3 cup (75 mL) butter
- 1/2 cup (125 mL) hazelnuts, toasted and chopped
- Filling:
- 2 pkgs (8 oz / 250 g) cream cheese, softened
- 1 can (300 mL) Eagle Brand® Original Sweetened Condensed Milk
- 3 eggs
- 1/4 cup (50 mL) lemon juice
- 2/3 cup (150 mL) chocolate hazelnut spread
Directions
Step 1:
Preheat oven to 350°F (180°C). Grease the bottom of a 9" (23 cm) springform pan.
Step 2:
Crust: Combine flour and sugar in medium mixing bowl.
Step 3:
Cut in butter until mixture is crumbly.
Step 4:
Stir in nuts.
Step 5:
Press mixture firmly into prepared pan.
Step 6:
Bake in preheated oven for 12 minutes.
Step 7:
Remove from oven.
Step 8:
Reduce oven temperature to 300°F (150°C).
Step 9:
Filling: Beat cream cheese in large bowl on medium speed of electric mixer until smooth.
Step 10:
Gradually beat in can sweetened condensed milk.
Step 11:
Add eggs and lemon juice, beating until smooth.
Step 12:
Measure 1 1/2 cups (375 mL) batter into separate mixing bowl. Stir in hazelnut spread.
Step 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.
Step 14:
Swirl with knife or spatula to create a marbled effect.
Step 15:
Bake for 40 to 50 minutes, or just until set. Cool completely on wire rack.