Description
These Nutella Cheesecake Bars combine a rich, chocolate graham cracker crust with a creamy Nutella-infused cheesecake filling, topped with a luscious Nutella ganache. Perfect for chocolate lovers, these bars are impressively decadent yet easy to prepare and chill ahead for your next gathering or dessert craving.
Ingredients
Crust
- 9 chocolate graham crackers (about 140 grams)
- 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled (~100°F)
Cheesecake 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
Topping
- 1/2 cup (119 grams) heavy cream
- 1 cup (296 grams) Nutella
Instructions
- Make the crust: Crush the chocolate graham crackers finely using a food processor, then combine with melted butter. Press this mixture evenly into the bottom of an 8 by 8-inch baking pan lined with parchment paper, creating a firm crust base.
- Bake the crust: Preheat your oven to 350°F (177°C). Bake the crust for about 10 minutes or until fragrant. Remove from oven and place on a cooling rack to cool completely.
- Reduce oven temperature: Lower the oven temperature to 325°F (163°C) in preparation for baking the filling.
- Prepare the cheesecake filling: Using an electric mixer with paddle attachment, beat the softened cream cheese, sugar, and Nutella on medium-high speed until smooth and creamy, about 1 minute. Scrape down bowl sides as needed. Add sour cream and cocoa powder, mixing until fully incorporated. Add eggs one at a time, mixing well after each addition. Stir in the Frangelico or vanilla extract and salt, beating until just combined without over-mixing.
- Assemble and bake the cheesecake: Spread the prepared filling evenly over the cooled crust. Tap the pan gently on the counter to remove air bubbles. Bake at 325°F for approximately 35 minutes, until edges are set but the center is still slightly jiggly. Then, turn off the oven, crack the oven door open, and let the cheesecake rest for 10 minutes before removing it to a wire rack to cool completely.
- Chill the cheesecake: Cover the cooled cheesecake with foil and refrigerate for at least 6 hours or preferably overnight to set fully.
- Prepare the topping: In a small saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and stir in Nutella until smooth. Allow the mixture to cool and thicken before spreading evenly over the chilled cheesecake bars, leaving a half-inch border for a clean edge.
- Set the topping: Return the topped cheesecake bars to the refrigerator for at least 30 minutes to firm up the ganache layer.
- Serve: Cut into 25 squares. For neat slices, warm your knife under hot water and wipe clean between each cut.
- Storage: Store cheesecake bars covered in the refrigerator for up to 4 days or freeze in an airtight container for up to 2 months.
Notes
- Using room temperature ingredients like cream cheese, eggs, and sour cream ensures a smooth, lump-free cheesecake filling.
- If you can’t find chocolate graham crackers, you can substitute with any chocolate digestive biscuits or Oreos (without filling).
- For a non-alcoholic version, substitute Frangelico with pure vanilla extract.
- To get smooth ganache topping, make sure the cream is hot enough to fully melt the Nutella before stirring.
- Allow the cheesecake to chill thoroughly; this improves sliceability and texture.
- Run your knife under hot water and dry it before cutting to prevent sticking and achieve clean edges.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
