Chocolate Hazelnut Cheesecake Bars

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Chocolate Hazelnut Cheesecake Bars that are incredibly easy to make and a delight to eat with a honey graham crust and a hazelnut chocolate filling.

This post has been sponsored by ACME. All text and opinions are my own. Thank you for reading.

Happy Friday my friends I am so looking forward to  the weekend for so many reasons. First one, and the most obvious one are these Chocolate Hazelnut Cheesecake Bars that are the perfect way to end a long week. Now, reason number two is that on Sunday its my grandmother’s birthday and also Christian Orthodox Easter and that means I have two more reasons to make these Chocolate Hazelnut Cheesecake Bars that are unbelievably good.

Want another reason? Well, tomorrow my one week vacation starts! I can’t wait to get on a plane on Sunday morning and fly to Mexico for our annual family vacation. This is such a nice tradition and I am looking forward to it the whole year, since our parents live in Eastern Europe to have them with us for this vacation is such a nice thing. Looking forward to creating many beautiful memories and to celebrate my birthday on Monday.

I have paired with ACME stores to bring you these amazing Chocolate Hazelnut Cheesecake Bars since I absolutely love their #MySignatureMoments. ACME invites shoppers to join in the conversation by sharing Signature stories, photos and videos online using #MySignatureMoments. And I can assure you that making these Chocolate Hazelnut Cheesecake Bars will become a signature dessert in your house.

I used Honey Graham Crackers and the Hazelnut Chocolate Spread in my cheesecake bars, and they tasted amazing.

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I also served my Chocolate Hazelnut Cheesecake Bars with a cup of hot coffee. The bars turned out amazing and I got raved reviews form family and friends. The curst has a subtle honey flavor, the cheesecake filling is creamy and chocolaty. They are also incredibly easy to make and such a delight to eat.

You can learn more about Signature Select products by visiting ACME. I also have an exciting giveaway for you!

5.0 from 1 reviews

Chocolate Hazelnut Cheesecake Bars

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Chocolate Hazelnut Cheesecake Bars that are incredibly easy to make and a delight to eat with a honey graham crust and a hazelnut chocolate filling.

Author: Katalina Kastravet

Recipe type: Dessert

Cuisine: American

Serves: 12 bars

Ingredients

• Graham Crust:
• 20 full-sheet honey graham crackers (or 3 cups graham cracker crumbs)
• 10 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• Cheesecake Filling:
• 32 ounces cream cheese, room temperature
• 2 large eggs
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 cup hazelnut chocolate spread, room temperature

Instructions

1. Preheat oven to 350F degrees.
2. Line a 12x9 baking pan with parchment paper enough to overhang on the sides, spray with baking spray. Set aside.
3. Graham Crust:
4. Using a food processor, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press well into the lined pan and bake for 5 minutes. Remove from oven and allow to cool as you work on the filling.
5. Cheesecake Filling:
6. In the bowl on an electric mixer, or using a hand mixer, beat cream cheese, egg, sugar, and vanilla extract until smooth and creamy, about 3 full minutes. Make sure to stop and scrape the sides of the bowl with a spatula. Slowly, pour the filling over the crust. Drop large spoonfuls of hazelnut chocolate spread on top of the filling and using a knife, gently swirl it.
7. Bake for 40-45 minutes, or until the cheesecake has settled and the edges are lightly browned.
8. Remove from oven and allow to cool for 30-40 minutes at room temperature on a wire rack and then chill in the refrigerator for at least 4 hours.
9. Lift the bars by the parchment paper out of the pan and using a sharp knife cut into squares. Clean the knife with cold water to remove any crumbs and continue cutting.
10. Store bars in a covered container for up to 5 - 6 days in the refrigerator.

3.5.3208

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