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    Chocolate Hazelnut Swirl Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




    CRUST
    1 cup All Purpose Flour
    1/3 cup brown sugar, packed
    1/3 cup butter or margarine
    1/2 cup toasted hazelnuts, chopped

    FILLING
    2 pkgs (8 oz) cream cheese, softened 2 pkgs
    1 can sweetened condensed milk 1 can
    3 eggs 3
    1/4 cup lemon juice
    2/3 cup chocolate hazelnut spread

    Recipe



    CRUST
    COMBINE flour and sugar in mixing bowl.
    Cut in butter until mixture is crumbly.
    Stir in nuts.
    Press mixture firmly on bottom of greased 9" spring form pan.
    BAKE at 350°F for 12 minutes.
    Remove from oven. REDUCE oven temperature to 300°F

    FILLING
    Beat cream cheese in large bowl on medium speed of electric mixer until smooth.
    Gradually beat in can sweetened condensed milk.
    Add eggs and lemon juice, beating until smooth.
    Measure1½ cups batter into mixing bowl. Stir in hazelnut spread.
    Spoon half the yellow batter (about 1½ cups) over crust. Top with half the chocolate batter (about 1 cup). Repeat layering.

    With small metal spatula, swirl batter to marble cake, being careful not to break crust.

    BAKE at 300°F for 40 to 50 minutes, or just until set. Cool completely on wire rack.

 

 

 

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