BFTP = Blast from the past 🙂
I thought the idea of Nutella was disgusting for 34 years. Then I got pregnant. I then felt the need to have it on everything short of mashed potatoes 🙂 I stumbled upon this recipe at Coconut & Lime and knew I had to make it ASAP, not just for the Nutella factor, but the crust too! The crust in these bars are like those yummy no-bake chocolate oatmeal cookies I made when I was little. Everyone has different names for them, I called them Mudpies. I’m no longer pregnant, but I have a major craving for one of these right now!
Nutella Cheesecake Squares
from: Coconut & Lime
1/2 cup old-fashioned rolled oats
1/4 cup flour
1/4 cup cocoa
1/4 cup dark brown sugar
1/4 cup butter, melted
1/8 teaspoon salt
16 oz cream cheese, at room temperature
1/4 cup Nutella
1/2 cup sugar
2 tablespoons flour
2 large eggs,at room temperature
Preheat oven to 350. Grease or spray with baking spray an 8×8 inch pan. In a small bowl, add the butter, sugar, flour, cocoa, oats and salt, mix thoroughly with a fork. Press into bottom of the pan. Use the bottom of a measuring cup to flatten and press firmly. Bake for 15 minutes.
Meanwhile, cream together the cream cheese and sugar. Add the egg and flour, beat until smooth. Pour about 2/3 of the batter into the 8×8 inch pan. Add the Nutella into the remaining batter and mix throughly. Spread on top of the first cheesecake layer. Bake 25 minutes or until set. Cool in pan on wire rack. Cut into squares.