Preheat oven to 325 degrees F. Butter an 8x8 baking dish and line with parchment paper, ensuring that the parchment is well pressed in the corners. 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.
Clean out the food processor, and add cream cheese, eggs, sugar, 1/4 cup heavy cream, and vanilla. Pulse until smooth. but 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.
To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the 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.
When ready to serve, life the bars out of the pan by lifting up the parchment paper. Cut into 16 squares and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (67g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 140 (72%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 140.4mg||43 %|
|Sodium 151.9mg||5 %|
|Potassium 109mg||3 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 8.4g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 194
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