Description
Indulge in the rich and decadent Ferrero Rocher Cheesecake Bars that combine fudgy brownie layers with a smooth cheesecake filling and the luxurious crunch of Ferrero Rocher truffles. Topped with melted semisweet chocolate and chopped hazelnuts, these bars are an irresistible treat perfect for special occasions or whenever you crave a gourmet dessert.
Ingredients
Scale
Brownie Base
- 1 cup Nutella
- Cooking spray
- 1 (16- to 18-oz.) box brownie mix, plus ingredients called for on box
Cheesecake Layer
- 2 (8-oz.) packages cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1/2 teaspoon kosher salt
Toppings
- 12 Ferrero Rocher truffles, halved
- 1 1/4 cups (212 g) semisweet chocolate chips, melted
- 1/4 cup (35 g) finely chopped blanched hazelnuts
Instructions
- Prepare Nutella Layer: Line a 9″ x 9″ baking dish with two overlapping sheets of parchment paper, leaving an overhang on all sides. Spread Nutella in an even layer on the bottom of the dish. Freeze the dish until the Nutella is solid, about 1 hour, up to 3 days.
- Preheat Oven & Prepare Pan: Position a rack in the center of the oven and preheat to 350°F (175°C). Line another 9″ x 9″ baking dish with parchment paper, leaving a 2″ overhang on two opposite sides, and grease it with cooking spray.
- Make Brownie Batter: In a large bowl, prepare the brownie mix according to the package instructions, combining all required ingredients thoroughly.
- Make Cheesecake Filling: In a separate large bowl, beat the softened cream cheese and granulated sugar with a handheld mixer on medium-high speed until smooth and free of lumps. Add the eggs and vanilla extract and beat until fully incorporated. Mix in the sour cream and kosher salt until smooth.
- Assemble Layers: Spread half of the brownie batter evenly in the greased baking dish. Remove the frozen Nutella layer from the freezer by lifting it out using the parchment paper overhang; discard the parchment. Place the solid Nutella layer on top of the brownie batter. Gently spread the remaining brownie batter over the Nutella layer.
- Add Ferrero Truffles & Cheesecake Layer: Press the halved Ferrero Rocher truffles, cut side down, evenly into the top brownie batter layer. Pour the cheesecake filling over the truffles and spread it gently to create an even layer.
- Bake Bars: Bake the assembled dish for 55 to 60 minutes, or until the cheesecake layer is set and no longer jiggles in the center.
- Cool & Chill: Allow the bars to cool at room temperature for 15 minutes. Then refrigerate them until firm, at least 3 hours or overnight for best results.
- Prepare Topping: In a medium bowl, combine the melted semisweet chocolate chips and the finely chopped blanched hazelnuts. Spread this mixture evenly over the chilled bars. Refrigerate until the chocolate topping has set, about 20 minutes.
- Serve: Using the parchment paper overhang, lift the bars out of the pan and transfer to a cutting board. Using a sharp knife, cut into squares and serve.
Notes
- Freezing the Nutella layer ensures it stays solid and neat when layering the batter.
- You can use homemade brownie batter if preferred, but boxed mix simplifies prep.
- Ensure cream cheese is fully softened for a smooth cheesecake filling.
- To prevent cracking of cheesecake layer, avoid overbaking and allow bars to cool gradually.
- Bars can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Ferrero Rocher, Cheesecake Bars, Brownie Cheesecake, Chocolate Hazelnut Bars, Nutella Dessert
