Zutaten für Nutella Swirl Sugar Cookie Cheesecake Squares
- Refrigerated Sugar Cookie Dough
- 16 oz (2 packages) cream cheese, softened
- Granulated Sugar
- Fresh Lemon Juice
- Pure Vanilla Extract
- 4 large eggs
- 1 cup Nutella, room temperature
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Zubereitung von Nutella Swirl Sugar Cookie Cheesecake Squares
- **Sugar Cookie Crust:** Preheat oven to 350°F (175°C).
- In a 13x9 inch baking pan, roll out your favorite sugar cookie dough (about 12 oz) and press it firmly into the bottom and up the sides of the pan.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the crust cool completely in the refrigerator.
- **Cheesecake Filling:** In a large bowl, beat 16 oz cream cheese until smooth and creamy.
- Add 1 ½ cups granulated sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Beat until well combined.
- Add 4 large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Pour the cheesecake filling over the cooled sugar cookie crust.
- Dollop 1 cup of room temperature Nutella evenly across the top of the cheesecake filling, leaving a couple inches between dollops.
- Gently swirl the Nutella into the cheesecake batter using a butter knife or spatula. Be careful not to overmix or puncture the crust.
- Bake for 20-25 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to firm up and make cutting easier.
- To serve, use a sharp knife (wipe clean between cuts with a damp cloth) to cut into squares.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
114g
Fat
79g
Carbs
13g
