Name: Nutella-Swirled Cappuccino Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 cup fine chocolate wafer crumbs (about 25 cookies); 2 tablespoons granulated sugar; 4 tablespoons (1/2 stick) unsalted butter, melted; 1 (8 oz) package cream cheese, room temperature; 1 (6 oz) container Liberté® Méditerranée cappuccino yogurt; 1/4 cup all-purpose flour; 2 eggs; 1/4 cup Nutella

Ingredients

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For the crust:

1 cup fine chocolate wafer crumbs (about 25 cookies)
2 tablespoons granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted

For the cheesecake:

1 (8 oz) package cream cheese, room temperature
1 (6 oz) container Liberté® Méditerranée cappuccino yogurt
1/4 cup all-purpose flour
2 eggs
1/4 cup Nutella

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Instructions

Heat oven to 325°F. In a small bowl, stir together cookie crumbs, sugar and melted butter until well combined.
Press mixture evenly and firmly into the bottom of an 8-by-8-inch baking dish. Bake 10 to 12 minutes to set. Remove from oven and let cool slightly.
Increase oven temperature to 350°F. In a large bowl, beat cream cheese, yogurt, flour and eggs with an electric hand mixer on medium speed until smooth. Pour mixture over cookie crust.
Heat Nutella in a microwave-safe bowl in 15-second intervals until it reaches a drizzling consistency. Pour evenly over cheesecake mixture in dish. Use a sharp knife to swirl Nutella into cheesecake mixture.
Bake 30 minutes until cheesecake mixture is set and lightly golden on the edges. Cool 10 minutes, then transfer to refrigerator and let set at least 2 hours. Slice into bars.