Nutella Swirl Cheesecake Bars
Total Time
4 hours, 50 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
4.2 out of 5 stars
(5)
Ingredients
16 bars
- 1 and 1/2 cups (180g) graham cracker crumbs (12 full-sheet graham crackers)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1 large egg, at room temperature
- 1/4 cup (50g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/3 cup (100g) Nutella, slightly warmed
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Preparation
Chef’s notes
Special Tools (affiliate links):
8-inch Square Baking Pan | Food Processor (for graham crackers) | Glass Mixing Bowl | Electric Mixer (Handheld or Stand) | Cooling Rack
Nutella:
To make the Nutella easy to swirl, try this
Double Batch:
Recipe can easily be doubled and baked in a 9×13-inch pan; baking time will vary—about 45–55 minutes.
Non-US Readers:
Don’t have graham crackers where you live? Use 200g ground digestive biscuits instead (about 13–14 biscuits), the same amount of butter, and add a bit more sugar (about 1/3 cup, or 67g). You may need to add a few extra minutes to the pre-baking time, as digestive biscuits are not quite as crispy-crunchy as graham crackers. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers.