Description
These Nutella Cheesecake Bars feature a decadent layered dessert with a fudgy brownie base topped with a dense, creamy Nutella cheesecake layer. Perfectly baked to achieve clean cuts and rich textures, this treat is ideal for chocolate and Nutella lovers looking for an indulgent 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
- Prepare the Brownie Base: Preheat your oven to 325°F. Lightly spray a 9″ x 13″ metal baking pan with nonstick spray and line it with parchment paper leaving an overhang on the long sides for easy removal; alternatively, just spray the pan if perfect cuts are not critical. Set the pan aside.
- Melt Butter and Chocolate: In a large heavy saucepan over low heat, melt the diced butter and chopped unsweetened chocolate together, stirring gently to avoid scorching. Once smooth, remove from heat.
- Mix Brownie Batter: Whisk the granulated sugar into the melted chocolate mixture, then add the eggs one at a time, whisking after each addition. Stir in the vanilla extract and kosher salt.
- Add Dry Ingredients: Sprinkle the all-purpose flour and espresso powder over the chocolate mixture and gently stir to combine. Pour this batter into the prepared pan.
- Bake Brownie Layer: Bake for 20 minutes, then remove from the oven and let it rest for 5 minutes.
- Prepare Nutella Cheesecake Layer: While the brownie layer bakes, in a stand mixer bowl, beat the softened cream cheese and Nutella together on medium-high speed until smooth and creamy, about 1-2 minutes.
- Add Remaining Cheesecake Ingredients: Beat in the eggs, granulated sugar, and sour cream on medium speed just until combined. Add vanilla extract and mix again to blend.
- Layer Cheesecake Mixture: Spread the Nutella cheesecake mixture evenly over the warm brownie base. Tap the pan gently on the counter to settle the mixture.
- Bake Combined Layers: Return the pan to the oven and bake for 45-50 minutes or until the center is set and doesn’t wobble, and edges are slightly golden.
- Cool and Chill: Transfer the pan to a cooling rack and cool completely. Then refrigerate the bars for at least 2 hours, ideally 4-6 hours or overnight for best results.
- Cut and Serve: If lined with parchment, run a knife around the pan’s edge, then use the parchment overhang to lift the bars out. Place on a cutting board and cut into 2¼” squares. For clean slices, dip a non-serrated knife in warm water and wipe clean between cuts.
- Optional Garnish: Serve topped with sweetened whipped cream and chocolate shavings for an extra indulgent touch.
Notes
- Use full-fat cream cheese and sour cream for best texture and flavor.
- Letting the cheesecake bars chill overnight enhances the flavor and firmness.
- Espresso powder in the brownie layer intensifies the chocolate flavor but is optional if you prefer a milder taste.
- For perfectly neat slices, warming and cleaning the knife between cuts is key.
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
