Chocolate Hazelnut Cheesecake Bars
These Chocolate Hazelnut Cheesecake Bars are indulgently creamy with a nutty chocolate swirl and crunchy hazelnut topping—perfect for any occasion!
Servings: 16 servings
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
For the Filling and Topping
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup chocolate hazelnut spread
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup chopped hazelnuts for topping
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Press this mixture firmly into the bottom of your 8x8-inch baking pan, creating an even layer. Bake for 8-10 minutes until the crust is set and lightly golden.
- Remove from the oven and allow it to cool slightly while you prepare the filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar and continue beating until fully incorporated.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Finally, fold in the chocolate hazelnut spread gently until swirled but not completely blended, creating ribbons of flavor.
Assemble and Bake
- Pour the cheesecake batter over the pre-baked crust and smooth the top with your spatula.
- Sprinkle the chopped hazelnuts evenly over the surface.
- Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Turn off the oven and leave the bars inside with the door slightly ajar for 10 minutes to prevent cracking.
Cool and Chill
- Remove the bars from the oven and let them cool completely at room temperature.
- Once cooled, place the pan in the refrigerator for at least 4 hours or overnight to allow the cheesecake to firm up perfectly.
- When ready, cut into bars and serve chilled.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Electric mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Knife and chopping board
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Do not overmix after adding eggs to prevent cracking during baking.
- Gently warm chocolate hazelnut spread if it’s too thick for easier swirling.
- Line the baking pan with parchment paper for easier removal and cleaner slices.
- Chill bars overnight for best texture and flavor melding.
