Nutella Espresso Cheesecake with Raspberry Swirl

Course Cheesecake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
Author Sarah @ The Gold Lining Girl


  • 1 - 14 oz. package Berry Oreos finely crushed
  • 2 tbsp. sugar
  • 3 tbsp. butter melted
  • 3 - 8 oz. packages reduced-fat cream cheese softened
  • 1 1/4 c. sugar
  • 3 eggs at room temperature
  • 1 tbsp. instant coffee granules
  • 1 tbsp. hot water
  • 1 tsp. hazelnut extract
  • 8 oz. semi-sweet baking chocolate melted (not chocolate chips, must be baking chocolate)
  • 2/3 c. Nutella
  • 1/2 c. Kahlua
  • 1/2 c. seedless raspberry jam
  • 2 c. whipped topping
  • 2 tsp. cocoa powder


  1. In a large bowl, combine cookie crumbs, sugar, and melted butter.
  2. Press into the bottom of a greased 8-inch springform pan.
  3. In a large mixing bowl, beat cream cheese until smooth.
  4. Add sugar, and beat until combined.
  5. Add eggs, one at a time, beating well after each addition.
  6. In a small bowl, combine coffee granules and hot water, stirring until granules are dissolved.
  7. Add coffee mixture, hazelnut extract, melted chocolate, Nutella, and Kahlua to cheesecake batter, beating until smooth and combined.
  8. Spread evenly over the crust.
  9. In a small bowl, microwave raspberry jam for 45 seconds, or until thin and runny.
  10. Drop the jam by spoonful over the cheesecake batter, and swirl lightly with a knife.
  11. Bake at 325 degrees for 60-70 minutes, or until the edges are golden brown and puffy, but cheesecake is still slightly jiggly at the center.
  12. Remove to a wire rack or trivet to cool completely.
  13. For chocolate whipped cream topping, in a medium bowl, combine whipped topping and cocoa powder. Serve with cheesecake.