Ingredients
10full sheet graham crackers,or 1½ cups graham cracker crumbs
6tbspunsalted butter,melted
⅓cupgranulated sugar
16ozcream cheese,softened to room temperature
1large egg
¼cupgranulated sugar
2tsppure vanilla extract
⅓cupNutella,slightly warmed
Preparation
Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with aluminum foil with enough overhang on the sides. Set aside.
Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar.
Press into the lined pan. Bake for 5 minutes. Allow to cool.
Beat the cream cheese, egg, sugar, and vanilla extract together with a hand or stand mixer for about 3 full minutes until smooth and creamy.
Spoon filling onto the crust. Drop large spoonfuls of Nutella on top of the filling and swirl gently with a knife.
Bake for 30 to 35 minutes or until the cheesecake has set up and the edges are lightly browned.
Allow to cool for 30 minutes at room temperature on a wire rack, then chill in the refrigerator for at least 3 hours. Lift the foil out of the pan and cut it into squares.
Serve and enjoy!
