Nutella Swirl Cheesecake Bars

These cheesecake bars have a chocolate crust, chocolate hazelnut cheesecake filling, and a swirl of plain cheesecake to make things fancy. 

I got my baking mojo back just in time to make you something for World Nutella Day! Last year on this day I posted a meal plan, and the year before that and shortcake that did involve chocolate, but not Nutella. All the years prior to that however I was diligent about celebrating this day. While peanut butter is at the core of my being, there is some Nutella mixed in there as well.

These Nutella cheesecake bars have a chocolate graham cracker crust because a regular graham crust just didn’t seem right. Then some of the filling was reserved as plain to add a nice pretty swirl to the top. But if you prefer all the Nutella feel free to skip that step and just mix and pour! If you prefer a no-bake option, try chocolate swirl cheesecake bars.

My first exposure to Nutella was in my high school Italian class. Our teacher had brought some back with her as it wasn’t currently in the US (or at least not easily obtained) and despite not being a chocolate lover I found myself digging in. Then in 2002, myself and other students from my Italian class got to travel to Italy.

On the 2002 trip to Italy we were joined by other groups of American students who studied Italian and traveled around the country together for 2 weeks, hitting up all the major cities, and a few smaller villages along the way. One evening, myself and two others decided it would be great fun to put Nutella on our faces like war paint and then frollick around Rome. Here’s proof for your entertainment:

I’d like to point out, this was in the days prior to owning a digital camera so clearly our selfie game was strong even without a screen or digital replay. Oh the days of not knowing how your photos would turn out until developed. I kind of miss that anticipation. But I digress.

Shortly after this trip Nutella started being sold in grocery stores in the US and since then always have a jar of chocolate hazelnut spread (along with my peanut butter stock pile) in my pantry at all times (and some cookie butter). Which means when I realized that today was World Nutella Day I was able to whip something up to celebrate without an extra trip to the grocery store.

One year ago: Weekly Meal Plan: 6

Two years ago: Strawberry Basil Shortcakes with Chocolate Balsamic Drizzle

Three years ago: Two Ingredient Nutella Fondue

Five years ago: Nutella Pecan Pie Bars

Six years ago: Nutella Chunk Cookies

Seven years ago: Nutella Rice Krispies Treats

NUTELLA SWIRL CHEESECAKE BARS

Serves 16

Ingredients:

CRUST

1-1/4 cup chocolate graham cracker crumbs (approximately 1 sleeve)

4 Tbsp unsalted butter, melted

FILLING

2 (8 oz.) pkg. cream cheese, room temperature

1/2 cup plain whole milk Greek yogurt

1/2 cup sugar

1-1/2 Tbsp all-purpose flour

1 tsp vanilla extract

2 eggs, room temperature

1/2 cup chocolate hazelnut spread

Directions:

1. Preheat oven to 350°F. Line a 9-inch square baking pan* with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7 to 8 minutes or until set. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, flour, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
4. Remove 3/4 cup plain batter and  place in small bowl. Into the remaining batter, stir in the chocolate hazelnut spread until well incorporated. Spoon chocolate hazelnut batter into crust and top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
5. Bake 40-45 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

*You could also bake this in a greased 9-inch pie or springform pan

Source: Adapted from my Red Velvet Layer Cheesecake Bars.