I found this recipe on the main page when I signed in to WordPress and just had to make it for my cousin Eileen’s bridal shower. The Nutella Cheesecake Layer Bars are from The Moonlight Baker, and I changed the recipe around a tad.
For this version you will need:
1 cup Oreo Cookie Crumbs Pie Crust Mix or I purchased vanilla with chocolate filling wafers
1 cup Graham Cracker Crumb Pie Crust Mix
1 stick of melted butter
4 boxes of Philadelphia lite cream cheese, softened
4 eggs, room temperature
1/2 cup + 1 Tablespoon of heavy whipping cream
2 tsp. of vanilla extract
1/2 cup of Nutella
Line a greased 13 x 9″ baking pan with parchment paper, pushing it into the edges.
In a bowl, crumble the wafers to a dust and add in the graham cracker pie crust mix.
Pour the melted butter in the bowl and mix until coated. Press the mixture into the base of the parchment paper lined pan. Put in the oven at 325 degrees Farenheit for 12 minutes or until a slight crust texture.
In another bowl combine the cream cheese, eggs, 1/2 cup of heavy cream, and vanilla extract. Stir together with a hand mixer until smooth. Take about 2/3 of the mixture and set aside. In the remaining 1/3 add the Nutella and mix again with the hand mixer. When the pie crust has finished and cooled for several minutes, layer in the white cheesecake mixture. On top of that pour the nutella cheesecake mixture on top. I marbled the two together, but they still show distinct layers when cut open.
Cook the bars for a remaining 40 minutes or until slightly jiggly but mostly cooked. When finished and the pan is cooled, refrigerate for at least 3 hours.
Cut into bite sized bars and savor this treat. Unlike cheesecake, it isn’t too overpoweringly sweet. The Nutella’s chocolate hazelnut doesn’t entirely take over the flavor, but rather melds lightly with the cream cheese for an even taste. The crust adds a little crunch with a chocolatey sweetness to complete the light dessert.