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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

Ingredients

  • 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

Instructions

  • In a large bowl, combine cookie crumbs, sugar, and melted butter.
  • Press into the bottom of a greased 8-inch springform pan.
  • In a large mixing bowl, beat cream cheese until smooth.
  • Add sugar, and beat until combined.
  • Add eggs, one at a time, beating well after each addition.
  • In a small bowl, combine coffee granules and hot water, stirring until granules are dissolved.
  • Add coffee mixture, hazelnut extract, melted chocolate, Nutella, and Kahlua to cheesecake batter, beating until smooth and combined.
  • Spread evenly over the crust.
  • In a small bowl, microwave raspberry jam for 45 seconds, or until thin and runny.
  • Drop the jam by spoonful over the cheesecake batter, and swirl lightly with a knife.
  • 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.
  • Remove to a wire rack or trivet to cool completely.
  • For chocolate whipped cream topping, in a medium bowl, combine whipped topping and cocoa powder. Serve with cheesecake.