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 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 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 using a hand or stand mixer until the mixture is smooth and creamy, which takes about 3 minutes. Spoon the filling onto the cooled crust. Drop large spoonfuls of Nutella over the filling and swirl it 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 a minimum of 3 hours.
- Lift the foil out of the pan and cut the chilled cheesecake into squares. Store the bars in a covered container in the refrigerator for up to 5 days.
Notes
Marco Santos created this recipe as a gluten-free option for cheesecake bars. The look on his son's face when tasting the bars became a family tradition.