Nutella Swirl Sugar Cookie Cheesecake Squares Recipe

Name: Nutella Swirl Sugar Cookie Cheesecake Squares
Prep time: 30 min
Cook time: 225 min
Total time: 255 min
Yield: Serves 1 or more
Ingredients: 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

Craving a decadent dessert that's easy to make and even easier to devour? This Nutella Swirl Sugar Cookie Cheesecake, baked in a 13x9 inch pan (no springform pan needed!), is the perfect answer! A buttery sugar cookie crust is topped with a creamy, dreamy cheesecake filling swirled with luscious Nutella. This recipe is a guaranteed crowd-pleaser – perfect for parties, potlucks, or a special treat for yourself!

Prep Time 30 mins

Cook Time 225 mins

Calories 421.8 kcal

Protein 11g

Rating 5.0 (2 Reviews)

Nutella Swirl Sugar Cookie Cheesecake Squares

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.