Nutella Cheesecake Bars: A Decadent Delight
Are you in the mood for something irresistibly rich and chocolatey? My latest culinary creation might just be your new favorite treat: Nutella Cheesecake Bars. These bars combine the creamy, hazelnut goodness of Nutella with the classic texture of cheesecake, all atop a crumbly chocolate graham cracker crust. Perfect for special occasions or a luxurious weekend treat, these cheesecake bars promise to satisfy your sweet tooth.
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
Instructions
- Make the crust:
- Preheat the oven to 350°F (177°C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang for easy removal.
- Pulse chocolate graham crackers in a food processor until finely ground. Add melted butter and pulse until the mixture is moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for about 10 minutes, then place on a cooling rack to cool completely.
- Make the filling:
- Reduce oven temperature to 325°F (163°C).
- In a large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese, sugar, and Nutella until smooth and creamy. Ensure to scrape down the sides and bottom of the bowl frequently.
- Add sour cream and cocoa powder, mixing until well combined. Incorporate the eggs one at a time, blending after each addition.
- Stir in Frangelico (or vanilla) and salt, mixing until just combined.
- Spread the batter evenly over the cooled crust. Bake until the edges are set but the center is still slightly wobbly, about 35 minutes.
- Make the topping:
- In a small saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and whisk in Nutella until smooth.
- Let the mixture cool and thicken slightly before spreading evenly over the cooled cheesecake layer.
- Refrigerate to firm up for at least 30 minutes before slicing.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 6 hours 5 minutes (including chilling)
- Calories: Approx. 550 kcal per serving
- Servings: 12
These Nutella Cheesecake Bars are not only a joy to make but also a spectacle to serve. The layers of textured chocolate crust, creamy Nutella filling, and glossy Nutella topping make each bite a delightful experience. Whether you’re sharing these with friends or enjoying a slice as a personal treat, these cheesecake bars are sure to impress. Enjoy your baking, and indulge responsibly!
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Nutella Cheesecake Bars
- Total Time: 6 hours 5 minutes
- Yield: 12 1x
Description
Dive into the indulgent world of Nutella Cheesecake Bars, where the richness of Nutella meets the smoothness of classic cheesecake. This dessert is a true celebration of textures and flavors, making it a perfect treat for any occasion.
Whether you’re hosting a dinner party, needing a sweet fix, or celebrating a special occasion, these cheesecake bars offer a sophisticated twist on a beloved classic. Their luscious Nutella topping and creamy filling make every bite a delectable experience.
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
Instructions
Make the crust: Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment, leaving an overhang. Pulse the crackers in a food processor 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 for about 10 minutes. Place on a cooling rack to cool completely.
Make the filling: Reduce oven temperature to 325°F. In a large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese, sugar, and Nutella 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. Add in Frangelico (or vanilla) and salt, and blend until just combined. Spread batter evenly over cooled crust. Bake at 325°F until just set at the edges but still slightly wobbly and jiggly in the center, about 35 minutes.
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. Return to fridge to firm up for at least 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 550 kcal