Nutella Swirl Cheesecake

Rich and decadent Nutella-swirled cheesecake bars with a buttery, crunchy vanilla cookie-hazelnut crust.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

YIELD 8 x8-inch pan (9-16 bars)

1 cup (100g) vanilla wafer crumbs (pulse in a food processor or blender until finely ground, then measure)
2-4 tablespoons raw and skinned hazelnuts , finely ground (optional)
2 tablespoons (30g) unsalted butter, melted

Preheat oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the cheesecake out after baking.
In a medium bowl, stir the crumbs, hazelnuts, and melted butter together. Put mixture in the lined pan and gently press with your fingers until crumbs form an even layer. Bake for 8-10 minutes, until golden brown. Allow to cool on a wire rack while you prepare the filling.
Reduce oven temperature to 300°F/150°C.
In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Add sugar and beat for another 2 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs, one at a time, until fully combined and smooth. Beat in vanilla.
Pour batter over cooled crust and spread evenly. Spoon dollops of Nutella on top of cheesecake batter. Using a knife or skewer, gently swirl the two batters together to get a marble effect. Be careful not to touch the bottom crust while swirling. Bake for about 40 minutes, until the sides are set but the center is still slightly wobbly (it will set once cooled). Allow the cake to sit at room temperature for 1 hour, then refrigerate for at least 4 hours until completely set. Lift the cake out of the pan using the parchment paper and cut into squares.
Store cheesecake bars in an airtight container in the refrigerator for up to 5 days.
*You can double the recipe and bake in a 9×13-inch pan for 45-60 minutes.