"If this fell on the ground; I would pick it up and eat it and never regret it." This was told to me by a fellow co-worker after he inhaled one of these scrumptious cheesecake bars. There's your answer whether or not these little devils are good or not. This was the second recipe I used from Sallys Baking Addiction to include in my cookie bag. They have a velvety, nutellay (made up word), and cheesy taste. The graham cracker crust gives it a nice little crunch and help hold everything together. This recipe was quite simple to make, and as you can see from the above quote very much loved. Enjoy!
12 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
6 Tablespoons (90 grams) melted unsalted butter
1/3 cup (67 grams) granulated sugar
16 ounces cream cheese (2 standard packages or 450g), softened to room temperature
1 large egg
1/4 cup (50g) granulated sugar
2 teaspoons vanilla extract
1/3 cup (100g) Nutella, slightly warmed*
First, pre-heat your oven to 350 and get out an 8x8 baking dish. Place parchment paper in the baking dish so enough hangs over the edge. Set aside.
If you're using graham crackers then you will need to take out your food processor and place the crackers in the processor and pulse until it's a fine crumb. Get out a medium bowl and pour in the graham cracker crumbs, add in the melted butter, and sugar. Stir well, and pour into the baking dish and press down gently. Bake for 5 minutes, and then take out and set aside.
Now, in your standing mixer add in your cream cheese, sugar, egg, and vanilla and beat on medium speed until smooth and creamy; about 3 minutes. Pour the mixture on top of the graham cracker crust. Gently spread evenly. Take the warmed nutella and dump in batches onto the cream cheese mixture. Take a knife and make swirls. Then, bake for 30 to 35 minutes or until the cheesecake has set and the edges are a golden brown. Allow to cool for about 30 minutes, and then place in the fridge to further cool for about 3 hours. Enjoy!