Description
These Nutella Cheesecake Bars combine a rich chocolate brownie base with a creamy Nutella-infused cheesecake layer for a decadent dessert perfect for gatherings or special treats. Baked in a single pan and chilled to perfection, the bars offer a luscious balance of brownie chewiness and silky cheesecake sweetness.
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
- Prepare the Pan: Preheat your oven to 325°F. Lightly spray a 9″ x 13″ metal baking pan with nonstick spray. For cleaner cuts, line the pan with parchment paper leaving an overhang on the two long sides; otherwise, the spray alone is sufficient.
- Make the Brownie Base: In a large heavy saucepan over low heat, gently melt together the diced butter and unsweetened chocolate, stirring constantly to avoid scorching. Remove from heat once smooth.
- Add Brownie Ingredients: Whisk the granulated sugar into the chocolate mixture, then add eggs one at a time, whisking well after each addition. Stir in vanilla extract and kosher salt.
- Incorporate Dry Ingredients: Sprinkle the all-purpose flour and espresso powder over the chocolate mixture and fold gently to combine. Pour this batter into the prepared baking pan.
- Bake Brownie Base: Bake for 20 minutes, then remove the pan and let it rest for 5 minutes to set slightly.
- Prepare Nutella Cheesecake Layer: While the brownie base bakes, in a stand mixer bowl, beat the softened cream cheese and Nutella on medium-high speed until completely smooth and creamy, about 1-2 minutes.
- Add Remaining Cheesecake Ingredients: Add the eggs, granulated sugar, and sour cream to the cream cheese mixture and beat on medium speed until just combined. Stir in the vanilla extract until blended.
- Assemble and Bake Final Layer: Spread the Nutella cheesecake mixture evenly over the warm brownie base. Tap the pan gently on the counter to even out the layer. Bake for an additional 45-50 minutes or until the center is just set and no longer wobbly, edges golden.
- Cool and Chill: Remove from oven and place on a cooling rack until fully cooled. Refrigerate the bars for at least 2 hours; chilling 4-6 hours or overnight is ideal for best texture and flavor.
- Cut and Serve: If parchment was used, run a knife along the pan’s edges to loosen. Using the parchment overhang, lift the cheesecake bars out onto a cutting board. Cut into 2¼” squares, dipping a non-serrated knife in warm water and wiping clean between cuts for smooth slices.
- Optional Serving Suggestion: Serve each bar topped with a dollop of sweetened whipped cream and a sprinkle of chocolate shavings for an extra indulgent touch.
Notes
- For cleaner cuts, line the pan with parchment paper and use a warm, clean knife between slices.
- Allow the bars to chill sufficiently before slicing to achieve the best texture and neat portions.
- Espresso powder enhances the chocolate flavor in the brownie base without adding a coffee taste.
- The recipe uses full-fat dairy ingredients to ensure a rich, creamy cheesecake layer.
- Bars can be stored covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
