Nutella Cookie Dough Cheesecake Bars

Yes, folks. I am hopelessly addicted to cookie dough cheesecake bars. So I baked another one. With Nutella. This time I remembered not to add an egg into the cookie dough. Hah!

The cookie dough was much easier to handle since it wasn't soft and wet like in the previous attempt. Still, I couldn't do a good job of covering the whole surface of the cream cheese. 

But I think that's OK because it is quite nice to have the cream cheese peeking through the dough, don't you think?

Before I started baking, I unwittingly did some exercise while searching for digestive biscuits. I climbed up and down my kitchen stool, peering into my kitchen cabinet like a narcotics officer looking for dope.

I swore I spotted a packet of digestive biscuits just before Chinese New Year. It was nowhere to be found, so I must have used it at some point. I have been having these senior moments in greater frequency now. 

Luckily I had a packet of Oreos. I actually had two packets but during CNY, my niece got peckish after dinner and wanted biscuits. So one packet of Oreos went to the rescue. 

For the cookie dough, I added a generous tablespoon of Nutella (I later realized that 2 tablespoons is better. Of course). I must show you my stash of Nutella in a future post. I went Nutella crazy and started hoarding Nutella as if the world supply of Nutella was running out. 

So anyway, this time, my cookie dough was nice and crisp when it came out of the oven. In fact it stayed crisp after the whole cake was cool.

And you know what? The best way to devour these cheesecake bars is when they are at room temperature (freshly baked) or barely warm. Let me show you why. Look.

That's when the chocolate chips are still gooey and the cookie dough is still crispy. I could have stood there downing many pieces of cheesecake bars. Luckily, I just had a big bowl of fried rice and only had space for one bar.

Here, take another look at this sinfully delicious sight. 

I packed away the remaining 15 bars to be given away. Like I promised, this time I would share. 

After giving them away, I suffered from withdrawal symptoms. I wanted more. There is no way anyone could be satisfied with just one bar. Especially me.

I. Need. To. Bake. Another. Cookie. Dough. Cheesecake. Bar. NOW. 

Nutella Cookie Dough Cheesecake Bars

Recipe source : Adapted from here

Ingredients :

For the crust

- 200g Oreo Cookies (cream filling removed), crushed

- 70g butter, melted

Nutella Cookie Dough

- 50g butter, softened

- 2 tablespoons Nutella

- 1 tsp vanilla extract

- 85g flour

- 1 cup chocolate chips

Cheesecake Filling

- 250g cream cheese, at room temperature

- 50g caster sugar

- 1 egg

- 1 tsp vanilla extract

Method :

For the crust :

1. Mix crushed cookies and butter evenly until it resembles wet sand.

2. Pour into the base of an 8" lined baking pan (make sure there is an overhang for easy removal of cake).

3. Press the mixture into the base.

4. Bake at 160C for 8 minutes.

5. Set aside to cool.

For the Nutella Cookie Dough

1. Cream butter and Nutella until well mixed.

2. Add vanilla and continue to mix.

3. Add flour and mix to combine.

4. Add chocolate chips and mix to form a dough. Set aside.

For the Cream Cheese Filling

1. Beat the cream cheese and sugar until well mixed.

2. Add vanilla and egg and continue to beat until mixture is smooth.

3. Pour the cream cheese into the prepared pan and tilt the pan to spread the cream cheese evenly over the pan.

To cover Cream Cheese with Cookie Dough :

1. Using your hands, pinch off some dough and flatten the dough.

2. Place the flattened dough onto the cream cheese.

3. Repeat until all the dough is used up and the cheese layer is covered.

Bake at 160C for 30-35 minutes  or until the cookie dough is dry to the touch and the batter is firm (does not jiggle when shaken slightly).

Cool the cake before slicing into bars.