Description
These Nutella Cheesecake Bars combine a classic creamy cheesecake with rich, chocolate-hazelnut Nutella swirls, all atop a buttery graham cracker crust. Perfectly balanced and decadently smooth, these bars are an irresistible treat ideal for dessert lovers and special occasions alike.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs (about 15 full crackers)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Nutella Swirl
- 1 cup Nutella
- 1/4 cup heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking pan. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let cool slightly.
- Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the 1 cup granulated sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth.
- Spread the Cheesecake Layer: Pour the cheesecake mixture over the cooled crust and spread evenly with a spatula.
- Prepare the Nutella Layer: In a small bowl, combine the Nutella and heavy cream. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and pourable.
- Create the Swirls: Drop spoonfuls of the Nutella mixture onto the cheesecake layer. Use a knife or toothpick to swirl the Nutella into the cheesecake batter, creating a marbled effect.
- Bake the Cheesecake: Bake in the preheated oven for 35-40 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours, or overnight.
- Serve: Once chilled, lift the cheesecake out of the pan using the parchment paper overhang and place on a cutting board. Cut into bars and serve chilled. Enjoy!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter and to avoid lumps.
- Do not overbake; the cheesecake should be set but slightly jiggly in the center when done.
- Refrigerate the bars overnight for the best texture and flavor consolidation.
- Use a warm knife to cut bars cleanly without cracking.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
