Description
These Nutella Cheesecake Bars combine a buttery graham cracker crust with a creamy, smooth cheesecake layer swirled with rich, chocolate-hazelnut Nutella. Baked to perfection and chilled to set, these bars offer an indulgent dessert that’s easy to make and perfect for any occasion.
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 an overhang on the sides to help lift the bars out easily after baking.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix thoroughly until evenly combined. Press this mixture firmly and evenly into the bottom of the lined baking pan. Bake the crust for 10 minutes, then remove and let it cool slightly.
- Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup granulated sugar, mixing until combined. Add the eggs one at a time, beating well after each addition to ensure fully incorporated. Stir in vanilla extract and sour cream until the mixture is smooth and homogeneous.
- Spread the Cheesecake Layer: Pour the cheesecake batter over the slightly cooled crust and spread evenly with a spatula to ensure a level surface.
- Prepare the Nutella Layer: In a small microwave-safe bowl, combine Nutella and heavy cream. Heat in 20-second increments in the microwave, stirring in between each interval, until the mixture is smooth and pourable without lumps.
- Create the Swirls: Spoon dollops of the Nutella mixture over the cheesecake batter. Using a knife or toothpick, gently swirl the Nutella into the cheesecake to create an attractive marbled effect without fully blending.
- Bake the Cheesecake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the center is set but still slightly jiggly and the edges turn a light golden color. Remove from oven and allow it to cool at room temperature.
- Chill and Serve: After cooling, refrigerate the cheesecake bars for at least 3 hours or overnight to fully set. Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 servings and serve chilled. Enjoy your delicious Nutella cheesecake bars!
Notes
- Soften the cream cheese beforehand to prevent lumps and ensure a creamy cheesecake batter.
- Don’t over-swirl the Nutella layer to maintain distinct marbled patterns.
- Allow the cheesecake to fully chill before cutting to preserve the bars’ structure and make slicing easier.
- You can substitute the sour cream with Greek yogurt for a slightly tangier flavor and healthier option.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
