So sadly my Saints didn't make it to the Super Bowl... but there is always next year!?! I will say that having the Super Bowl fall on World Nutella Day made it a little better... okay, maybe not?!? But in order to celebrate the Super Bowl and Nutella - I found an amazing Nutella cheesecake recipe! It made me really happy but not as happy as if I would have been eating the Nutella cheesecake whilst watching the Saints play...oh, I digress! Our friends didn't seem to mind sharing in my excitement about Nutella either. I'm still working on some Saints excitement though! A couple of friends asked for the Nutella Cheesecake recipe - so here goes! And although the Super Bowl and World Nutella Day was this past Sunday, February 5th, it's never too late to celebrate those two fun things!
Nutella Cheesecake Bars
- 2 cups Oreo crumbs (I used about half of the package of oreos, which means LEFTOVER oreos!)
- 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 tsp vanilla extract
- 1/3 cup Nutella
Preheat oven to 325 degrees F. Butter an 8×8 baking dish and 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.
In a stand mixer (or by hand if you don't have one), 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. This doesn't have to be exact, you just want the cheesecake layer to be thicker than the nutella layer.
To assemble, spread the plain cheesecake mixture over the cooled Oreo 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.
*recipe adapted from Tide & Thyme's blog - she has a fun pic too, we were too busy enjoying the cheesecake, friends, and the commercials to snap a pic!
*and for those of you rolling your eyes at the mention of World Nutella Day, it is real folks and it makes me laugh!!