Nutella Cheesecake Bars
User Reviews
5.0
12 reviews
Excellent
Nutella Cheesecake Bars
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Silky Nutella cheesecake. Buttery chocolate cookie base. Fudgy Nutella ganache. Are you drooling yet? These Nutella Cheesecake Bars are so delicious that no one will be able to stop at just one!
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Ingredients
For the crust:
- 9 (140 grams) chocolate graham crackers*
- 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled (~100°F)
For the filling:
- 16 ounces full-fat cream cheese, completely softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 cup (296 grams) Nutella
- 1/4 cup (57 grams) sour cream, at room temperature
- 1/3 cup (28 grams) unsweetened cocoa powder, sifted
- 2 large eggs, at room temperature
- 2 teaspoons Frangelico (hazelnut liqueur) or vanilla extract**
- 1/4 teaspoon fine sea salt
For the topping:
- ½ cup (119 grams) heavy cream
- 1 cup (296 grams) Nutella
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Instructions
Make the crust:
- Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment, leaving an overhang.
- In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely.
- Reduce oven temperature to 325°F.
Make the filling:
- In a large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese, sugar, and Nutella on medium-high speed until smooth and creamy, scraping down the sides and bottom of the bowl often, for at least 1 minute. Add the sour cream and cocoa powder and beat until well combined. Add the eggs one at a time, blending after each addition until combined. Scrape down the sides and bottom of the bowl. Add in Frangelico (or vanilla) and salt, and blend until just combined. Don’t over-mix.
- Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set at the edges but still slightly wobbly and jiggly in the center, about 35 minutes, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
- Cover with foil and refrigerate for at least 6 hours or overnight.
Make the topping:
- In a small saucepan set over medium heat, bring the cream to a simmer. Remove from heat and stir in the Nutella until completely smooth. Let cool and thicken before spreading over the cold cheesecake bars evenly, leaving a half-inch gap around the edge to maintain a clean border. Return to fridge to firm up for at least 30 minutes.
- Cut into squares. For cleaner cuts, run your knife under hot water and wipe off in between slices.
- The cheesecake can be made ahead of time and refrigerated for up to 4 days or frozen in an airtight container for up to 2 months.
Notes
- *If you can’t find chocolate graham crackers, use about 2 cups (or 160 grams) of Chocolate Teddy Grahams.
- **Some of the Nutella flavor will mellow in the baking process. Adding Frangelico helps to amplify that flavor. Pick up a mini bottle at the wine store checkout to use for baking!
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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