Nutella Swirl Cheesecake

Making it was so spur-of-the-moment. A request which can't be declined so I didn't even care to take pictures the normal way- you know, step by step so I could blog about it. I was thinking I'll just do it again and properly. But I got requests for the recipe so I have to post this.

The recipe is Nutella Cheesecake Squares but I didn't even get the chance to cut the cake. My friends at work are lucky I was able to save a couple of slices after teasing them with picture messages of the finished product. Here goes:

Nutella Swirl Cheesecake

2 cups Oreo crumbs (scrape off the cream filling before processing)
1/2 stick unsalted butter, melted
2 pkg cream cheese, at room temperature
2 extra large eggs, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon heavy cream
1 tsp pure vanilla extract
1/2 cup Nutella

Preheat oven to 325 degrees F. Butter an 8×8 baking dish and set aside.

In a food processor, pulse Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press Oreo mixture evenly into the bottom of your baking dish and bake until set, about 12 minutes. Set aside to cool.

Clean the food processor and add cream cheese, eggs, sugar, 1/4 cup heavy cream, and vanilla. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside. Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor and continue pulsing until smooth.

To assemble, spread the plain cheesecake mixture over the cooled Oreo crust. Be careful of the crust. Pour the Nutella cheesecake next and spread evenly. With a sharp knife, swirl the mixture for a marble-like effect but make sure not to touch the crust. Bake on the center rack of the oven for about 35-40 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours before serving.