Nutella Cheesecake Brownies
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Nutella Cheesecake Brownies start with a double chocolate brownie crust, followed by a luscious layer of vanilla cheesecake with a hazelnut Nutella swirl.
What's Special About This Recipe?
When the pandemic started, I bought a jar of Nutella for emergency purposes. I told myself I wouldn't use it unless I desperately needed hazelnut sustenance. The Nutella made it for 7 months until I accidentally spotted it in the back of my pantry yesterday.
Nutella Cheesecake Brownies to the rescue!
Is there anybody out there who doesn't like chocolate brownies, vanilla cheesecake and hazelnut Nutella? When you put them all together, this dessert is simply off the charts! It's great anytime, but especially if you're having a major hazelnut emergency.
Y'all. These brownies are dangerously YUM. The combination of a dark chocolate brownie with vanilla cheesecake topping is to die for. Then..imagine adding your very favorite Nutella spread on top of that! There aren't enough words to describe how good these are!
Can I Substitute Chocolate for Nutella?
You can try substituting melted chocolate chips for Nutella, but I haven't tested that idea, so I'm not sure how it would turn out. This recipe works well with the Nutella spread. It's creamy and doesn't separate like chocolate chips or other candies might.
Do I Have To Store The Brownies in the Refrigerator?
Since there's cheesecake involved, you definitely need to store these brownies in the refrigerator. I've found they become more chewy and moist when refrigerated, so that's a good thing!
Ingredients You'll Need
For this recipe, you'll need a double chocolate brownie mix, eggs, water, oil, cream cheese, vanilla, sugar and a jar of Nutella. (Quantities are listed in the recipe card below.)
How to Make It
Brownie Crust
Whisk brownie mix, egg, water and oil in a large bowl. Fold into a 13 x 9 inch oven-safe dish or pan that has been greased with oil.
Bake at 350 degrees for only 15 minutes and remove from oven for a fudgey crust. Bake for 30 minutes if you like it more of a brownie consistency.
Nutella Cheesecake Topping
In a separate mixing bowl, add softened cream cheese and beat on high for about 2 minutes until smooth. Scrape the batter down with a spatula and mix again.
Add vanilla, sugar and eggs. Blend well. Repeat process of scraping the batter down and mixing until creamy. Pour the cheesecake batter over the brownie and spread lightly with a spatula until brownie is covered.
Heat Nutella in the microwave for 30 seconds and stir until creamy. Make 4 stripes on the cheesecake topping about 2 inches apart.
With a butter knife, swirl Nutella into a pattern on top of the cheesecake batter.
Bake at 350 degrees for at least 25 to 30 additional minutes until set.
Cool for 30 minutes, then cover with wrap and refrigerate for at least 2 hours. Cut into 12 squares.
More Chocolate Desserts to Love
If you like this recipe, here are some of my favorite chocolate desserts I think you'll love...
- Chocolate Strawberry Tart
- Oatmeal Chocolate Chip Cookies
- Chocolate Coconut Cream Pie
- German Chocolate Caramel Apples
- Beryl's Chocolate Sheet Cake
Recipe Card
Nutella Cheesecake Brownies
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
BROWNIE CRUST
- 1 box 18 oz double chocolate brownie mix
- 1 large egg
- ¼ cup water
- ⅓ cup oil
- If your box instructions for brownies are different than above follow what your box says.
NUTELLA CHEESECAKE TOPPING
- 24 ounces cream cheese, softened
- 1 tsp. vanilla
- ⅓ cup sugar
- 2 large eggs
- ½ cup Nutella
Instructions
BROWNIE CRUST
- Preheat oven to 350 degrees.
- Whisk brownie mix, egg, water and oil in a large bowl. Fold into a 13 x 9 inch oven-safe dish or pan that has been greased with cooking spray. (Follow your brownie box instructions if they are different than the ones shown here.)
- Bake at 350 degrees for 15 to 20 minutes and remove from oven.
NUTELLA CHEESECAKE TOPPING
- In a separate mixing bowl, add softened cream cheese and beat on high for about 2 minutes until smooth. Scrape the batter down with a spatula and mix again.
- Add vanilla, sugar and eggs. Blend well. Repeat process of scraping the batter down and mixing until creamy.
- Pour the cheesecake batter over the brownie and spread lightly with a spatula until brownie is covered.
- Heat Nutella in the microwave for 30 seconds and stir until creamy. Make 4 stripes on the cheesecake topping about 2 inches apart.
- With a butter knife, swirl Nutella into a pattern on top of the cheesecake batter. Try not to penetrate the brownie layer with the knife.
- Bake at 350 degrees for at least 30 minutes until set. You may need to bake it longer depending on what type of brownie mix and what size pan you use.
- Cool for 30 minutes, then cover with wrap and refrigerate for at least 2 hours.
- Cut into 12 squares.
Notes
- The brownie will be fudgy. It will not be baked like most brownies. If you want it to be dry, bake the brownie at least 30 minutes before adding the cheesecake mixture on top, then bake again as directed in the recipe.
- Make sure to chill the brownies for at least 2 hours before cutting into squares. This helps to set the brownie and cheesecake layers.
- All ovens vary. You may need to bake your brownie longer, or the cheesecake may need more time in the oven if you use a different brownie mix or a different size pan. Please adjust baking time accordingly.
- Follow your brownie box instructions if they are different than the ones shown here.
Nutrition
Nutrition info is an auto generated estimate.
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Hi Sharon. The pan I used was 13 x 9. I'm not sure why I mentioned 7 x 10 but I will change that right away! 🙂 Thanks for letting me know and sorry for the confusion!
Do you have a recipe for the brownie mix other than buying a box mix?
Hi Karen. This brownie recipe is designed to be fast and easy, so I don't have a brownie recipe other than the box mix. I've had great success with this double chocolate mix and highly recommend using Ghiradelli or Aldi's brand for best results.
If I want my crust “fudgey,” what consistency should the crust be after step 3 of the crust (that is once I’ve baked the crust for 15-20 minutes) if I poked a toothpick into the batter? I have 8”x8” silicone baking pans and am trying to figure out how much longer I need to bake the crust.
If you cook the recipe as directed for 15 minutes, it will be fudgey. If you want it to be more 'cakey', then cook the brownie 30 minutes before adding the cheesecake.
Have you tried freezing these brownies? Do you think they would freeze ok? Recipe sounds yummy!
Hi Laurie! I've never tried freezing these brownies, but if you wrapped them tightly in saran wrap, then put them in an airtight container, they would probably last at least 3 months in the freezer. Hope you enjoy! 🙂
When doubling the recipe, would you recommend any change to the bake times?
Hi Sam. If doubling the recipe, use two pans instead of one and the cooking time will be about the same. If you have a larger pan that is twice the size of the original recipe, then you could use that and bake it about the same amount of time.
Yes, you could use 2 pans that are sized 9 x 13 inch if you doubled the recipe. Let me know how it turns out! 🙂
I used a 7 x 10 and they worked. But, I've also made them in a 9 x 13 and 8 x 8.
Absolutely loved the cheesecake! My brownie did not fully cook even after baking the 15 min and an additional 40 min. What do you think happened? Was it the particular mix I used? Thanks! Love you Debi.
I'm not sure what caused that to happen because it's worked every time I've tested it. The brownie is supposed to be fudgey and chewy. But if it was not set at all, I'm not sure why.
Thank you, Debi. I'll try a different mix next time.
I'm sorry that happened to you. Try Ghiradelli Double Chocolate brownie mix if you can find it. That's what I usually use and it works great. 🙂
One more reason not to start my diet!!
Ha! I always have a good reason. 🙂
These ALMOST look too good to eat! Yum!!
Thanks Sarah! They are pretty yummy! 🙂
Chocolate Lovers REJOICE! These are delicious!!!!!!
Yay Jane! They are truly amazing brownies aren't they?
We made these last night and they are already half gone!!! They are easy and delicious!!! Will definitely make again!!!
I'm so glad you made them! They really are the best brownies I've ever tasted. 🙂
Just had the pleasure of tasting these awesome creations made by the "Quiche My Grits Diva Debi". They are killer! Thanks for sharing!
Wow! I love that title! Maybe I should rename the blog... 🙂
Looks wonderful! Certainly will give this a try. Thanks Debi!
Great Melanie! I might have one left if you're interested! 🙂