Raspberry Nutella Swirl Cheesecake Bars

Instructions

Step 1: Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper.

Step 2: In a bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan to form a crust.

Step 3: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, then mix in the vanilla extract and sour cream.

Step 4: Pour the cheesecake filling over the crust and spread evenly.

Step 5: Warm the raspberry preserves and Nutella slightly until pourable. Drop spoonfuls of each over the cheesecake and use a knife or skewer to swirl them gently into the batter.

Step 6: Bake for 35–40 minutes or until the center is just set. Remove and let cool completely at room temperature.

Step 7: Refrigerate for at least 4 hours or overnight before slicing into bars.

Storage Information

Store cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before serving.