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Posted in Brownies and Bars | 4 comments

Nutella Cheesecake Bar

Nutella Cheesecake Bar

Two of my favorite foods are Nutella and cheesecake so what could be more magical than a Nutella Cheesecake Bar?

(Yes, I consider Nutella a ‘food’. I think if you can eat something plain and all by itself then it is a ‘food’.)

One thing I like about this Nutella Cheesecake Bar recipe, other than the fact it has cheesecake AND Nutella, is how easy it is to make. Plus there are not a lot of tools involved. A couple of bowls, a baking dish, and a food processor. Another thing is that you can make it in advance and freeze it. I like to have things like this ready to go for those last minute party invitations.

So let’s get to it:

Nutella Cheesecake Bar

The Players:

  • 2 cups Oreo crumbs
  • 1/4 cup unsalted butter, melted
  • 16 ounces cream cheese, room temperature
  • 2 eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup + 1 tablespoon heavy cream
  • 1 tsp vanilla extract
  • 1/3 cup Nutella

  • The Method:

    1) Preheat oven to 325 degrees F.

    2) Butter an 8X8 baking dish and line with parchment paper, making sure the parchment is pressed into the corners and over hanging the sides. Set aside. (Use the method discussed here.)

    fudge alton brown liner paper pro-tip

    3) In a food processor, pulse the Oreos until they become crumbs. Add in melted butter and pulse just until moistened.

    PRO-TIP: You can buy Oreo cookie crumbs but they do not include the sweet center filling. Throwing the entire cookie into the food processor adds extra binding strength from the center filling. Your call.

    4) Press the Oreo mixture evenly into the bottom of the baking dish. Bake the Oreo crust until set, about 12 minutes. Set aside to cool.

    5) In a clean food processor, add cream cheese, eggs, sugar, 1/4 cup heavy cream, and vanilla. Pulse until smooth.

    6) Set 2/3 of the cream cheese mixture aside in a bowl.

    7) Add Nutella and 1 tablespoon of the heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.

    8) Spread the plain cheesecake mixture over the cooled Oreo crust, being careful not to disturb the crust.

    9) Pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.

    10) Bake on the center rack of the oven for approximately 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack.

    11) Refrigerate for at least 3 hours.

    12) Lift the Nutella Cheesecake Bar out of the pan by lifting up the parchment paper. Cut into 16 squares.

    Nutella Cheesecake Bar


    So what do you think? Not too shabby right? Let me know in the comments what you think about this recipe and the Nutella Cheesecake Bar.


    Nutella Cheesecake Bar
    Nutella Cheesecake Bar
    Print Recipe
    Servings
    16 pieces
    Servings
    16 pieces
    Nutella Cheesecake Bar
    Nutella Cheesecake Bar
    Print Recipe
    Servings
    16 pieces
    Servings
    16 pieces
    Ingredients
    Servings: pieces
    Instructions
    1. Preheat oven to 325 degrees F.
    2. Butter an 8X8 baking dish and line with parchment paper, making sure the parchment is pressed into the corners and over hanging the sides. Set aside.
    3. In a food processor, pulse the Oreos until they become crumbs. Add in melted butter and pulse just until moistened.
    4. Press the Oreo mixture evenly into the bottom of the baking dish. Bake the Oreo crust until set, about 12 minutes. Set aside to cool.
    5. In a clean food processor, add cream cheese, eggs, sugar, 1/4 cup heavy cream, and vanilla. Pulse until smooth.
    6. Set 2/3 of the cream cheese mixture aside in a bowl.
    7. Add Nutella and 1 tablespoon of the heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.
    8. Spread the plain cheesecake mixture over the cooled Oreo crust, being careful not to disturb the crust.
    9. Pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.
    10. Bake on the center rack of the oven for approximately 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack.
    11. Refrigerate for at least 3 hours.
    12. Lift the Nutella Cheesecake Bar out of the pan by lifting up the parchment paper. Cut into 16 squares.
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    4 Comments

    1. Me too! But then who can resist nutella and cheesecake. Yum! These are beautiful and I am sure taste delightful. Nutella is just the best. 🙂

      • I remember the first time I had Nutella. Oh what a day! It was the early 90s and I still love the stuff!

    2. I do believe I must have been living under a Nutella rock because last year the first time I ever tried it. It’s good stuff 😉

      • Better late than Never Jeri.
        I do believe I will be dedicating quite a bit of space here to Nutella recipes. I do have a Nutella recipe book so… 🙂
        Thanks for stopping by and for your comment Jeri. Hope to hear from you again soon.
        Troy recently posted…Peanut Butter and Nutella PieMy Profile

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