Nutella Cheesecake Bars Decadent (Print Version)
Buttery graham base with creamy cheesecake and rich Nutella swirls for an irresistible sweet treat.
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs (about 15 full crackers)
02 -
½ cup unsalted butter, melted
03 -
¼ cup granulated sugar
→ Cheesecake Layer
04 -
16 oz cream cheese, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
½ cup sour cream
→ Nutella Layer
09 -
1 cup Nutella
10 -
¼ cup heavy cream
# Steps:
01 -
Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
02 -
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.
03 -
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.
04 -
Pour the cheesecake mixture over the cooled crust and spread evenly with a spatula.
05 -
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.
06 -
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.
07 -
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.
08 -
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.
# Notes and Tips:
01 -
Ensure the cream cheese and eggs are at room temperature before mixing to create a smooth batter without lumps.
02 -
Press the crust mixture firmly using the bottom of a measuring cup to form an even base.
03 -
To maintain a marbled effect, avoid overmixing the Nutella into the cheesecake layer.
04 -
Cool the cheesecake bars fully at room temperature before refrigeration to prevent cracking.
05 -
Use a sharp knife for cutting the bars, wiping it clean between each slice for a neat presentation.
06 -
Store the bars in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.