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Chocolate Hazelnut Cheesecake Bars

Indulge in these creamy and rich cheesecake bars with a nutty crunch of hazelnuts and a delightful chocolate flavor, perfect for gatherings and cozy evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers Finely crushed for a smoother crust.
  • 1/4 cup melted butter
For the filling
  • 2 cups cream cheese, softened Ensure cream cheese is softened for easier mixing.
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 units eggs Add one at a time while mixing.
  • 1 cup chocolate hazelnut spread
  • 1/2 cup chopped hazelnuts (optional) For topping, can be omitted.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper.
  2. In a bowl, mix crushed graham crackers with melted butter until it resembles wet sand. Press this mixture firmly into the bottom of the prepared dish.
  3. Bake for 10 minutes until slightly golden, then remove from the oven and set aside.
Making the Filling
  1. In a large mixing bowl, combine softened cream cheese and sugar. Blend until smooth and creamy, about 2-3 minutes on medium speed.
  2. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
  3. Incorporate the chocolate hazelnut spread into the cream cheese mixture, mixing until well combined.
Baking
  1. Pour the filling over the crust in the baking dish and smooth the top.
  2. Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
Cooling and Serving
  1. Remove from the oven and let cool for about an hour. Refrigerate for at least four hours or until fully chilled.
  2. Once chilled, lift the bars out using the parchment paper edges and cut into squares. Optionally, sprinkle with chopped hazelnuts or drizzle with extra chocolate hazelnut spread before serving.

Notes

These bars can be stored in an airtight container in the refrigerator for up to one week. For longer storage, freeze for up to three months. Allow to thaw in the refrigerator overnight before serving.