Fabulous cheesecake with a delicious flavor combination. Smooth gingerbread cheesecake made swirled with chocolaty Nutella spread. These two make a beautiful flavor pair.
It seems like gingerbread has replaced pumpkin in my house. (At least for the month of December, it would never be able to fully replace pumpkin.) By that I mean gingerbread flavors in our baked treats has replaced pumpkin flavors. Starting in August (and some throughout the year), pumpkin dominates everything in my house. We love pumpkin wholeheartedly, and I mean all of us. If my son hears that whatever I put in front of him has pumpkin in it, he will surely eat it. He asks for pumpkin pancakes, muffins and even soup constantly.
But this whole month, he’s been asking for nothing but gingerbread man cookies, gingersnaps and gingerbread muffins. He’s been obsessed with gingerbread flavor. So naturally, I had to make a cheesecake, aka my signature dessert, in his new favorite flavor. Just for the kicks, I wanted to swirl it with something chocolate. The I saw Karen, from The Food Charlatan, make Nutella Stuffed Gingerbread Cookies and I fell in love with that idea. Nutella swirl was perfect for this cheesecake.
I love making swirly desserts. They are just so pretty, it’s almost hypnotizing. If you don’t believe me, just check out my White Chocolate Raspberry Swirl Cheesecake, Cinnamon Swirl and Caramel Cheesecake Bars and Peanut Butter and Jelly Cheesecake.
I wanted to use my brand new Kenwood Chef Kitchen Machine to make my new cheesecake. (I love playing with fun new toys!) Santa brought me this new toy early, that way I could make all the desserts in time for Christmas.
If you are still working on getting your presents, I have a suggestion for a nice gift for your favorite family cooks, I recommend this Kenwood Chef Kitchen Machine. It’s been wonderful for me. It has a combination of up to 750 watts of turbocharged power and the professional-grade precision of Electronic Variable Speed Control puts the chef-inspired Kenwood Chef Kitchen Machine at the top of the food chain.
Kenwood brand has a great, world-wide reputation for their products’ supreme performance, innovation and timeless design. They are the #1 global leader in innovation and expertise in kitchen food preparation. You can get this and other models of Kitchen Machines at any Kenwood Authorized Retailers, (which include Bloomingdales, Sur la Table, and other), or straight from Kenwood US distributor online.
Gingerbread Nutella Swirl Cheesecake
- 1½ cups graham cracker crumbs
- ¼ cup dark brown sugar
- 3 Tbsp butter melted
- 3 Tbsp molasses
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp vanilla
- 4.4 oz chocolate bar broken in pieces (goes on top of pressed crust)
- 3 8- oz cream cheese packs softened
- 3/4 cup of dark brown sugar
- 1/2 cup molasses
- 1/2 cup of heavy cream
- 2 tbs sour cream
- 2 eggs
- 2 tsp vanilla extract
- 1½ Tbsp corn starch
- 1/2 Tbsp cinnamon
- 1/2 Tbsp ground ginger
- 1 tsp allspice
- 10 oz Nutella spread warmed for easier swirl
~ Grease a 9-inch spring form and set it aside. Preheat the oven to 325.
For crust: Mix the graham cracker crumbs, sugar, molasses, melted butter, cinnamon, ground ginger and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side. Break up the chocolate bar into small chunks and layer them on top of crust, evenly all over the bottom.
Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
Add vanilla extract, molasses and sour cream. Beat until combined. Scrape sides and bottom of the bowl.
Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
Add corn starch, cinnamon, ground ginger and allspice and, while on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again.
Pour the cheesecake batter into the spring form with crust.
Warm up Nutella but until it's easy to spread.
Drop spoonfuls of it over the top of the cheesecake and carefully swirl it in to the cheesecake but don't mix.
Place the spring form in the oven, inside a large roasting pan. (You can wrap the springform in aluminum foil if you think your springform might take in water.) Carefully add some hot water to the roasting pan, filling it about ½ of the way up the side of the spring form.
Bake for 70-75 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.
Let cool completely and refrigerate until ready to serve.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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This is a sponsored conversation written by me on behalf of Kenwood. The opinions and text are all mine.