Prep 3 hrs
Cook 45 mins
I was looking for a cheesecake recipe without using a spring form pan, I found many, but this one I came up with myself and loved it!
- 12 ounces roll refrigerated sugar cookie dough
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup chocolate hazelnut spread such as nutella
- Sugar Cookie Crust: Preheat oven for 350�F Roll out sugar cookie dough in a buttered 13x9 inch square pan, press firmly into the bottom and up the sides. Bake for 10 minutes or until slightly golden around the edges. Set aside and let cool in refrigerator or at room temperature.
- Cheesecake Filling: In the bowl of an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the edges to make sure all the cheese is off the sides of the bowl. Pour the cheesecake filling over the cooled sugar cookie base. Place several dollops of room temperature Nutella Spread several inches apart all over the cheesecake. With a butter knife or spatula swirl the Nutella through the cream cheese mixture, careful not to poke the crust. Bake for about 20- 25 minutes or until the cheesecake batter is set (the cheesecake will never "look" done, the center should be a bit wobbly, but not running.).
- Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares - With a sharp knife, cut into desired size squares. Have a damp cloth on hand to wipe the knife between cuts. These are thin, so you make choose to cut them large.
These are delicious. I made them one night after work, chilled them overnight in the 'fridge, and cut them up and placed on a serving platter in the morning before taking them to work; by the time I served them, they were at room temperature and just mouth-wateringly delicious! Several people asked me for the recipe! These are not as good chilled, so give them time to come up to room temp. Thanks, prettypastrychef! Made for PAC Fall 2009.
I had a lot of concerns while making this recipe. First I had a lot of trouble getting the cookies dough to roll out and to go up the sides of the dish. It turns out this really didn't matter much because the cookie sort of slid down during the baking process. Then I was concerned that there wasn't enough of a side crust to hold in the filling but there really wasn't much of a filling so it didn't matter. Then I thought there wasn't enough sugar in the cheesecake part but I realized that it can't be too sweet because the nutella is plenty sweet. My filling was a littel lumpy but it didn't really matter in the end. They tasted GREAT!
The only note I have it that mine don't look like the picture at all. In mine, the filling is the same thickness or maybe a little thinner than the cookie layer. But I loved the cookie layer so I don't care. Great easy recipe with unlimited possibilities for variation.
Thanks for posting.