Nutella Swirl Cheesecake Bars

Nutella Swirl Cheesecake Bars

This is my first time making cheesecake anything.  For some reason, I thought it would be difficult.  Some of the recipes I have come across sounded overly wordy so it was a bit off-putting.  I have to say this recipe is not one bit scary. 🙂

I love the Nutella here.  I think that’s the best part for me.  Chris really liked the crust.  Crust was good, but in my opinion, the Nutella in this cheesecake won me over.  Happy Thursday!

Nutella Swirl Cheesecake Bars

Print this recipe

Ingredients:

For the crust:

  • 1 1/2 cups of graham cracker crumbs
  • 1/4 cup of all-purpose flour
  • 1/4 cup of light muscovado sugar
  • 1/2 cup (1 stick) of unsalted butter, melted

For the filling:

  • 2 (8 ounce) packages of cream cheese, softened
  • 3/4 cup of granulated sugar
  • 2 large eggs
  • 2 teaspoons of vanilla extract
  • 6 tablespoons of Nutella

Nutella Swirl Cheesecake Bars

Preparation:

Preheat the oven to 350 degrees F.  Grease a 9″ x 13″-inch baking pan.

In a medium bowl add graham cracker crumbs, flour, muscovado sugar and butter.  Use a fork to mix everything together and then pour the mixture into the baking pan.  Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.  Remove from the oven to a cooling rack and let it cool slightly.  Do not turn off the oven.

Meanwhile, using a stand or electric mixer, beat cream cheese and sugar until smooth.  Then add in eggs and vanilla extract.  Continue to beat until combined.  Pour filling over the crust and spread evenly with a spatula.  Drop individual tablespoons of Nutella over the filling.  Using the tip of a knife or chopstick, carefully swirl Nutella into the filling.  Do not disturb the crust.

Return pan to the oven; bake for 20-22 minutes or until filling is set.  Cool for an hour then refrigerate until completely chilled and firm before cutting into the cheesecake.

Adapted from Bake or Break

Nutella Swirl Cheesecake Bars
 

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124 thoughts on “Nutella Swirl Cheesecake Bars

  1. Aargh, another Nutella recipe to make me drool all over my laptop 🙂 These look seriously good Anne.

  2. This is a cheesecake recipe I can get behind. I’ve never made cheesecake before. This reminds me a little of the cranberry bliss bar at Starbucks so many people rave about during the holidays. For me, I say nutella is a far better alternative!

  3. I love me some cheesecake! I know it’s not the healthiest thing in the world but these cheesecake bars are just the right size. You still taste the cheesecake and the awesome graham cracker crust, but you don’t feel guilty afterwards. And they looked so easy to make!

  4. Nutella mixed into anything would win me over anytime! Looks absolutely divine Anne! With all the wonders you bake, I’m surprised this is a first for cheesecake. Well done!

  5. Yum! Those look amazing. My sister has always told me how easy it is to make cheesecake, and she’s given me several of her “easy” cheesecake recipes; I’ve just never tried any of them out yet (partially because I’d probably eat the whole thing, like on the first day), but you’ve made me think that it really isn’t difficult and is worth it… it was probably the nutella that convinced me. 🙂

      • Hi Anne,
        I made this cheesecake today, exactly as the recipe called for. As soon as I poured the cheese mixture over the baked crust , the mixture started melting (crust was hot because it is not stated to let it cool). Then when I dropped individual tablespoons of Nutella over the filling, they all sank and they weren’t much on the top to swirl Nutella into the filling. I did swirl nonetheless. (Shhh I want to use it for Look, I made it!) What did I do wrong? 😦
        It is cooling right now! 😛

      • Awww Fae, I’m sorry to hear this. The only thing I can think of is that the crust was hot out of the oven when you poured the cheesecake filling on top, or you were mixing the filling near something hot, for this kind of result. Although the recipe stated “Remove from the oven to a cooling rack.”, it may have been helpful to state that the crust should cool slightly. While I was making the filling, the crust was cooling (but not completely cooled), and then I poured the filling over it with no problem. Thanks for your feedback.

      • Anne, your response is right on! Next time, I am going to cool it in the refrigerator while I am making the filling. BTW, the cheesecake has cooled and it is so~ good. Thank you for introducing this recipe to us!

  6. I think a cheesecake only gets difficult if you get too worried about a crack! I personally don’t mind them – and anyway, you only need to pour ganache over the top to hide the cracks 😀

  7. Anne – only you could make cheesecake for the first time and get it to look this pretty! That swirly top is so perfect. Pinning these for future baking – Nutella wins everyone over.

  8. Pingback: Nutella aufs Br….äh auf den Kuchen | Qulinary Delight

  9. I’m not sure if my last comment went in. You had me at Nutella! We love Nutella here at home and now I know what I’m gonna do with this new bottle of Nutella! Bookmarking this!

  10. I love cheesecake bars (or cupcakes!). There’s something about them that are more fun than a whole one : ) These sounds amazing … I love that swirl – it’s so pretty! Have a great weekend Anne!

  11. This is your first cheesecake attempt? Goodness, Anne! You’re a cheesecake prodigy. Don’t hide your gift under a tea towel. Make another cheesecake! Please!

  12. How perfect for your very attempt at a cheesecake! Love looking at those dreamy nutella swirls. The only thing that would take it over the top is next time show me a picture with a big bite out of one of your slices… I am so pinning this one!

  13. So decadent and easy!! I love the combo of nutella and cheese. You are so right about assuming how difficult some recipes can be. You’ll never know it until you try it. I recently made tiramisu for the first time and gosh, it was so freaking easy 😀

  14. Terrific job for your first cheesecake! I’m odd in that I don’t much like Nutella straight from the jar, but when used as an ingredient in something like this? Yes, please. Terrific looking dish – thanks.

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