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a creamy banana cheesecake swirled with glossy chocolate-hazelnut ribbons and drizzled on top, one slice cut, on a wooden board in a wide horizontal shot, on a homey table with a ripe banana nearby, warm natural light, shallow depth of field, landscape orientation

Banana Nutella Cheesecake

Graham cracker crust with a rich and comforting creamy banana cheesecake and swirled chocolate-hazelnut spread delight.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.8 cup granulated sugar
  • 1 cup mashed ripe banana
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.75 cup chocolate-hazelnut spread

Method
 

  1. Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
  2. Press the graham crumbs and butter into the pan and bake 9 minutes, then cool.
  3. Beat the cream cheese and sugar smooth, then mix in the mashed banana, vanilla, and eggs one at a time.
  4. Pour the batter over the crust, then drop spoonfuls of warmed chocolate-hazelnut spread on top and swirl with a knife.
  5. Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
  6. Refrigerate at least 6 hours.
  7. Drizzle with a little more warmed chocolate-hazelnut spread before serving.

Notes

Use very ripe, spotty bananas for the deepest flavor and natural sweetness.