• Preparation Time 25 minutes
  • Baking Time 62 minutes
  • Makes about 12 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust
  • 1 cup Robin Hood® Original All Purpose Flour
  • 1/3 cup packed brown sugar
  • 1/3 cup butter
  • 1/2 cup hazelnuts, toasted and chopped
  • Filling
  • 2 pkgs cream cheese, softened
  • 1 can Eagle Brand® Sweetened Condensed Milk
  • 3 eggs
  • 1/4 cup lemon juice
  • 2/3 cup chocolate hazelnut spread

Serving Size: about 12 servings


Serving Size: about 12 servings

  • Preheat oven to 350°F (180°C). Grease the bottom of a 9" (23 cm) springform pan.
  • Crust: Combine flour and sugar in medium mixing bowl.
  • Cut in butter until mixture is crumbly.
  • Stir in nuts.
  • Press mixture firmly into prepared pan.
  • Bake in preheated oven for 12 minutes.
  • Remove from oven.
  • Reduce oven temperature to 300°F (150°C).
  • 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.
  • Measure 1 1/2 cups (375 mL) batter into separate mixing bowl. Stir in hazelnut spread.
  • Spoon half the yellow batter (about 1 1/2 cups/375 mL) over crust. Top with half the chocolate batter (about 1 cup/250 mL). Repeat layering.
  • Swirl with knife or spatula to create a marbled effect.
  • Bake for 40 to 50 minutes, or just until set. Cool completely on wire rack.


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