Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving enough overhang on the sides. Set the pan aside.
- Make the crust: Grind the graham crackers into a fine crumb using a food processor or blender. Place the crumbs in a medium bowl and mix them with the melted butter and sugar. Press this mixture firmly into the bottom of the lined pan. Bake for 5 minutes. Let the crust cool while you prepare the filling.
- Make the filling: Beat the cream cheese, egg, sugar, and vanilla extract together with a hand or stand mixer until the mixture is smooth and creamy. This should take about 3 minutes. Spoon the filling mixture evenly over the cooled crust. Drop large spoonfuls of Nutella on top of the filling and swirl gently using a knife.
- Bake for 30 to 35 minutes, or until the cheesecake has set and the edges are lightly browned. The bars will look puffy but will sink slightly as they cool. Allow the bars to cool for 30 minutes at room temperature on a wire rack. Then, chill them in the refrigerator for at least 3 hours. Lift the foil or parchment paper out of the pan and cut the dessert into squares.
Notes
Store the bars in a covered container in the refrigerator for up to 5 days.