Nutella Swirl Cheesecake Bars
These Nutella Swirl Cheesecake Bars are rich, creamy, and swirled with luscious chocolate hazelnut spread for an irresistible dessert treat!
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Electric Mixer
- Spatula
- Measuring cups and spoons
- Knife
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup sugar for crust
- 3 packages cream cheese 8-ounce each, softened
- 1 cup sugar for filling
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup Nutella
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. Mix until coated and press firmly into a greased 9x13-inch baking pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add sugar and vanilla extract, beating until fluffy. Add eggs one at a time, mixing well after each, scraping down sides as needed.
- Pour cheesecake batter over the crust and spread evenly. Warm Nutella slightly and dollop spoonfuls over the batter. Swirl gently with a knife or skewer to create a marbled effect.
- Bake for 40-45 minutes until edges are set and center is slightly jiggly. Turn off oven and leave bars inside with door ajar for 1 hour to cool gradually. Remove and cool completely on a wire rack. Refrigerate at least 4 hours or overnight before cutting.
- Cut chilled cheesecake into bars with a sharp knife, wiping the knife between slices. Serve plain or with whipped cream or fresh berries.
Notes
- For clean slices, wipe your knife with a warm damp cloth between cuts.
- Refrigerate bars for at least 4 hours or overnight to set properly.
- Store bars covered in the fridge up to 5 days or freeze up to 2 months.