Nutella Cheesecake Bars
Yield: 24 servings
With layers of fudgy brownie and dense, creamy Nutella cheesecake, this is one fabulously fun and decadent dessert!
Ingredients
Brownie Base
- ½ cup unsalted butter, diced
- 3 ounces unsweetened chocolate, roughly chopped
- 1½ cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ¼ teaspoon Morton kosher salt
- ¾ cup all-purpose flour
- ½ teaspoon espresso powder
Nutella Cheesecake Layer
- 24 ounces full-fat cream cheese (block style), softened to room temperature
- 1½ cups Nutella® spread
- 3 large eggs
- ¾ cup granulated sugar
- ⅓ cup full-fat sour cream
- 1 teaspoon pure vanilla extract
Instructions
Brownie Base
- Preheat oven to 325°F. To achieve ultra clean cuts, first lightly spray a 9" x 13" metal baking pan with nonstick spray. Then line the pan with a parchment paper liner, leaving an overhang on the two long sides. If perfect cuts are not important, just lightly spray the baking pan with nonstick spray and eliminate the liner. Set pan aside.
- In a large heavy saucepan over low heat, stir together butter and chocolate until melted and smooth. Take care to not scorch. Remove saucepan from heat.
- Into the chocolate mixture, whisk the sugar, then eggs, one at a time. Then whisk in vanilla and salt.
- Sprinkle flour and espresso powder over the top of the chocolate mixture. Stir to blend well, then transfer batter to prepared pan.
- Bake brownies for 20 minutes. Remove pan from oven and let rest for 5 minutes.
Nutella Cheesecake Layer
- While brownie base is baking, prepare the Nutella cream cheese layer. In the bowl of a stand mixer, cream together cream cheese and Nutella on medium-high speed until completely smooth and creamy, about 1-2 minutes.
- Add eggs, sugar, and sour cream, and beat on medium speed until just combined. Add vanilla and beat again to combine.
- Spread mixture evenly over warm brownie layer and tap the pan gently on the counter a couple times to settle it in.
- Return pan to the oven and bake for another 45-50 minutes, or until center no longer wobbles and edges are just a bit golden. Transfer to a cooling rack to cool completely.
- Chill in the refrigerator for at least two hours before serving - chilling for 4 to 6 hours, or overnight, is even better.
- If you lined the pan with parchment, use a knife to cut around the inside perimeter of the pan. Grab the 2 long parchment edges and gently lift cheesecake from pan. Place on a large cutting board and cut into 2¼" squares. To achieve clean cuts, dip a long non-serrated knife into a tall glass of warm water after each cut, and then clean off the knife blade before cutting again.
- To serve, I like to top these bars with a dollop of sweetened whipped cream and a sprinkle of chocolate shavings.
Nutrition Information:
Serving: 1 Calories: 387kcal Carbohydrates: 41g Protein: 5g Fat: 23g Saturated Fat: 15g Polyunsaturated Fat: 6g Cholesterol: 87mg Sodium: 141mg Fiber: 2g Sugar: 34g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.