This recipe came from a fellow blogger at The Kitchen Prep. I saw "Nutella" in the name and had to try it. I am glad I did. I only made a couple of minor changes; adding more vanilla and using half heavy cream in the caramel sauce. Making the caramel sauce from scratch was the most difficult part of this recipe, but even then it wasn't THAT difficult and they are well worth the effort. And, you have enough sauce leftover for a couple of sundaes or another batch of bars. I actually gave the majority of this batch away, much to my family's disappointment. I think it'll make a great gift. I left a few bars on the cake plate for the fam'. I don't want them getting fat, after all. ;-)
Nutella Caramel Swirl Cheesecake Bars
recipe adapted from The Kitchen Prep
Nutella Caramel Sauce
1/4 cup Half & Half
1/4 cup Heavy Cream
1/4 cup Sugar
1/4 cup Water
3/4 cup Nutella
1 T. Light Corn Syrup
1 t. Vanilla Extract
Pinch Sea Salt
Warm half & half and cream in a microwaveable cup (about 30 seconds to 1 minute) until steaming.
Combine the sugar and water in a small saucepan over high heat and bring to a boil without stirring, until amber brown - keeping an eye on it as it can burn very quickly.
Carefully whisk in warm cream until smooth and let cook for 1 minute. Caramel will bubble and rise, so use a big enough saucepan so it does not overflow.
Remove from the heat and whisk in the Nutella, corn syrup, salt, and vanilla until smooth. Allow to cool until thickened, then transfer to a jar or container for storage in the refrigerator.
2 cups All-Purpose Flour
1/2 cup firmly packed Brown Sugar
1 1/2 sticks, Butter, cut into small pieces
Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan with foil and set aside.
In a medium bowl; combine flour, sugar, and butter with a pastry blender until the mixture is crumbly. It will hold its shape when a clump is pinched. Press mixture evenly into foil lined baking pan. Bake for 15 minutes until crust is slightly golden. Set aside.
1 8oz. block Creme Cheese
1/3 cup Sugar
1 t. Vanilla
1/4 cup Greek Yogurt
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and sugar until fluffy and incorporated. Add egg, and beat until combined. Add vanilla and Greek yogurt and mix until smooth. Pour into crust.
Spoon globs of Nutella Caramel sauce onto cheesecake batter, dotting throughout the mixture. With a skewer, toothpick, or tip of a knife, carefully swirl caramel throughout cheesecake to create marbleized effect.
Bake at 350 for 30 minutes, until filling is mostly set. If caramel is cooking too rapidly or becoming too bubbly, cover lightly with a sheet of foil for the last 10 minutes.
Cool to room temperature, then refrigerate and let cool completely before cutting into bars.
Fresh out of the oven. Doesn't that swirl look gorgeous?
Cooled, cut, and looking good!