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Tuesday, May 27, 2014

nutella cheesecake squares {recipe}

Is anyone else out there a nutella addict? Could you eat spoonfuls out of the jar? 
Join my support group.

Seriously though. This stuff is so good. Jake refers to it as chocolate, which I'm totally okay with. 
And when you pair it with cheesecake? Holy dessert Batman!

I can't even communicate how much I love these. Can't do it. No words. 
But here's the recipe...

: :  Ingredients  : :

 - graham crackers {12 full crackers or three cups of crumbs}
 - 6 tablespoons of butter, melted
 - 1/2 cup of sugar, divided
 - 1 egg
 - 16 oz of cream cheese
 - 2 teaspoons of vanilla
 - 1/3 cup of Nutella

Start by preheating your oven to 350 degrees. 

Next cover your 8x8 pan with aluminum foil and grease it slightly. 

If you are using actual graham crackers, use a food processor to crumble them. Then in a large bowl, mix crumbs, melted butter and 1/2 cup of sugar. 

Press into pan. Bake for 5-7 minutes. Remove pan for crust to cool, but leave the oven on.

While crust is cooling, mix remaining sugar, softened cream cheese, egg and vanilla into a large bowl. Mix/Beat for two or three minutes until smooth.

Then poor into the pan over crust.

Finally, warm your nutella until its at a "honey-like" consistancy.

Top the cheesecake mixture with several dollops of nutella. Neatness doesn't count.

{see, no neatness to be found!}

Using a knife, swirl the top of the cheesecake in rows.

{much better}

Bake for 30-35 minutes. You'll want to keep an eye on it once it gets closer to time. Cheesecake is terrible when its under cooked or over cooked. Aim for the center to be set up and the edges slightly browned. 

Once its cooled, make sure to refrigerate it for several hours before cutting it. I love my cheesecake straight out of the freezer, but they're great from the fridge as well!

Pardon me while I go finish off the rest of the batch!

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