I’m usually not one to make something, and then blog it immediately. But, I just had to share these wonderful cheesecake bars with you guys before the end of the year. I’m going to try to lose some of this remaining baby weight (yeah, it’s been a year, but that’s my story and I’m stickin’ to it!) in 2012, so I wanted to make myself a decadent treat to “go out with a bang”. Obviously, a good choice was made.
I mean, what’s not to love? Oreo crust + Cheesecake+ Nutella? To-die! Took no time at all to make, either. The food processor does all of the work for you. And, because of the parchment lining – cleanup is a snap. I’m not going to try to sell these anymore, because I shouldn’t need to. Just do yourself a favor and make them. I hope everyone has a safe and happy New Year! Here is to plenty of good eating, drinking, and friendships in 2012. Cheers!
Nutella Cheesecake Bars
2 cups Oreo crumbs
1/2 stick unsalted butter, melted
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon heavy cream
1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
1/3 cup Nutella
Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside.
In a food processor, pulse Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press Oreo mixture evenly into the bottom of your baking dish. Bake crust until set, about 12 minutes. Set aside to cool.
Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside. Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.
To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.
When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily). Cut into 16 squares and serve.
Source: adapted from The Moonlight Baker; via LiveLovePasta
55 Comments
This really looks amazing!
Happy New Year!
These look insane! I definitely have to make these soon!! Happy New Year!
Those look SO good!
My two brothers are BIG fans of Nutella and Cheesecake so they would LOVE this!! 
Wow, these look so good! I love that the crust is practically as thick as the other two layers. Drooling!
Laura I made these for New Year’s Eve and they were awesome….I did add a little something though. I thought they needed a thin layer of ganache on top so that is what I did…family can’t stop raving about them:-)
Those look delicious!
I think I must try them. 
Irresistible! Love that layered look.
Yum yum yum! Those layers are gorgeous and of course look delicious!
I’m a new baker and a college student without a food processor…would I be able to make this with just the old bowl and spoon?
Yes, Linds. You certainly would! A little bit of elbow grease never hurt anyone, right?
Used a blender. Worked perfectly!
Hi Laura, this recipe tastes amazing! I tried it today and it was so yummy. Well, mine was a bit of a disaster though, but it still tastes so good. Thanks so much for sharing this recipe!
Made these tonight… Followed all the instructions, but for some reason my Nutella layer sank right in to the regular cheesecake layer as soon as I poured it in! Did I miss something? How do you make them 2 separate layers? I love the layered look and am disappointed that they didn’t come out that way. Help!
Lauren, I’m not quite sure how to help you. I didn’t do anything special when adding the Nutella cheesecake layer. Did you divide it properly? I’m thinking if there was too much of the Nutella layer it might sink? Good eats is good eats, no matter what it looks like girl! Sorry they didn’t turn out as you’d hoped!
Mine did too BUT I think my hubby was heavy handed with the nutella. Next time I will simply put the nutella mixture on the bottom and the cheesecake on top.
And really, didn’t care one bit what it looked like… it was amazing!!
Thanks Laura! They still tasted delicious! I’ll try again next time…practice makes perfect!
Dingbat me – I bought all the ingredients ages ago and then didn’t feel like making them and then forgot where I found the recipe. So this will have to wait ’til the weekend because I have a chocolate chip pie in the freezer
I just pulled them out of the oven
This my first attempt of anything cheesecake like and I made them for desert tomorrow for my boyfriend and mom. The batter was pretty thick. Is it supposed to be? And it has some big bubbles at the top. is that normal? I hope they taste good tomorrow
I’m sure they’ll be fine, Karina! The batter is thick. If they aren’t as pretty as you liked on top, just add a drizzle of chocolate syrup or cocoa powder to cover up imperfections!
Question: half a “stick” of butter? I’m assuming you mean the the sticks that are 1 cup total? Sometimes sticks are sold already “halved” if that makes sense. I want to make this recipe today for my boyfriend and I wanted to double check first! Thanks
1/2 stick would be 4 tablespoons of butter.
Thanks!
They turned out great! Wish I could upload a picture. They look awesome! Thank you so much!
I just made them tonight…The only thing is to make sure you have the right sized pan. We’re packing and only had a long pan to bake in…But they turned out AWESOME
Have any idea the baking time if I opted to do these in cupcake form instead of an 8×8 pan?
I’d say start checking at 18 minutes or so, that’s usually the standard for cupcakes. The centers should jiggle slightly.
Anything with Nutella is great. I need to have at least two big containers of it in my house. Also, anything cheesecake is divine. Where has this recipe been all my life? thank you!
Can I use the blender? I don’t have a food processor.
I can’t say for certain, as I haven’t tried a blender. Do you have a hand mixer? They’re inexpensive, and a great tool to have in the kitchen. That might be a better bet!
Could I just make it in like little muffin cups? Like not in a pan but in little muffin cups in the tins. It would work the same right?
Sabrina, I’m sure that would work fine.
This may be a silly question… When crumbling the oreos do you remove the creme?
Sarah, nope – I process the whole cookies!
Thanks this looks great but before I try it, Can you use the same ingredients in a regular cheesecake round pan and just lift the sides once cake is baked and cooled?
Sarah, I don’t see why not. I’d use an 8-inch springform pan.
Is there a difference between using parchment paper and wax paper? Also, I first butter the baking dish then over te buttered dish place the paper? What if I do not use any paper and just a buttered baking dish would that work??
Rj, wax paper will melt – resulting in wax in your bars. It would most certainly work without a liner, or aluminum foil works as well too!
Definitely making these for my housewarming party next weekend! Do you think using the kitchen aid mixer would create the same results as using the food processor? Or using a small food processor to crush the oreos but use the mixer for the rest of the process?
Sara, yes – I think it could easily be made in a stand mixer using a paddle attachment. Use a food processor or a Ziploc and rolling pin to crush the Oreos. Congratulations on your new home!
These sound delicious! Could you use the jello pudding cheesecake mix instead? It’d be so much cheaper lol
Lex,I believe that stuff is no-bake, so I wouldn’t advise it in this application. Buy the generic brand of cream cheese and Oreos, that helps cut some of the cost!
Do you think these would work as cupcakes using cupcake liners?
Beth, I don’t see why they wouldn’t. You will probably have to shorten the cooking time though – to maybe around 20 minutes? Let me know how they turn out!
I made these as cupcakes with liners and they are yummy and look good. The recipe made 15 cupcakes. I didn’t need all the oreos. Maybe only a cup for cupcakes. I started checking at 15 minutes and took them out at 20. Thank you for the recipe.
I made this as written and it was amazing!
If I wanted to make this using a graham cracker crust, though, would I just replace the oreos for graham crackers and follow the rest of the recipe exactly? Thanks in advance for any feedback!
Janice, yes – I think you could definitely substitute graham crackers for the Oreos. Enjoy!
Could I bake this in a microwave oven? Since i don’t have an oven, all I have is a microwave and it looks delicious.
Elsie, I don’t have any experience “baking” things in the microwave. I’m sorry I can’t be of much help to you! Maybe some Googling?
Maybe you can modify one of those no-bake cheesecake recipes to incorporate these flavours.
Yeah, I’ll be making this soon, alright! Danger is I might be tempted to keep everything to myself and eat it all in some hidden corner.
I just made this and I followed the directions correctly but my nutella layer sank right through the cheesecake layer. Did you refrigerate the cheesecake and nutella mixture before layering?
Fay, I did not. The only thing I can think of is maybe the batter wasn’t separated right, and the Nutella layer was heavier than regular cheesecake layer? No matter how they look, I can guarantee they’ll still be delicious!
I made these a few days ago and they are AMAZING. Its like heaven, but better. Seriously, WHERE HAVE THESE BEEN ALL MY LIFE??? My only suggestion would be to add a little more nutella than the recipe calls for.
I made these for a dinner party I had recently and they were a HUGE hit! Super easy to make and absolutely delicious. I can’t wait to make them again!
This looks really good I’m going to try making it