"Elastic Waistband Friendly"

One of my favorite bloggers, Jessica at The Novice Chef, has a category of recipes on her blog called "Ass Friendly" {meaning healthy or low calorie, in case you didn't pick up on that}. It's one of the many reasons why I love reading her stuff. {Plus, I'm pretty sure she likes wine as much as I do. Which is a lot. Instant bond.}

Anyway, if Jessica's healthy recipes are considered "Ass Friendly", then the recipe I'm about to share with you would be part of the polar opposite category we'll call "Ass Hostile". Except that sounds absolutely terrible and a bit like an adjective that would be used to describe a horrible virus you might get if you don't wash your hands. So, let's go with "Elastic Waistband Friendly" instead. In short, this is to be enjoyed in moderation.

No, friends. This is not one serving.

Remember that Nutella Caramel Sauce I posted a few days ago? Well, I had a lot left over. And since I know I am not to be trusted with large quantities of anything even remotely related to Nutella, I had to find a way to use it up fast.

And so, Nutella Caramel Swirl Cheesecake Bars were born.

These little babies are rich. Buttery. Sweet. They are unassumingly dangerous. And one too many will bring the elastic waistband pants out of their drawer. So share. {Even though you won't want to.}

They've got a brown sugar shortbread crust, a not-too-thin, not-too-thick layer of cheesecake, and of course... a seductive swirl of Nutella Caramel running throughout.

Good stuff. And by good, I mean bad. Very, very bad.

So, get some Ass Friendly recipes from Jessica's blog, and then come back here when you want to treat yourself for all the healthy eating you've done. These bars will be waiting. ;)


Nutella Caramel Swirl Cheesecake Bars
a Kitchen Prep original recipe

For Nutella Caramel Sauce

• Click here for recipe

For crust:

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 1/2 sticks butter, cut into small pieces

Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan with foil and set aside.

In the bowl of a stand mixer or a medium bowl, combine sugar and flour. Using paddle attachment, or with a pastry blender or fork by hand, incorporate pieces of butter until the mixture is crumbly. {Will hold it's shape when a clump is pinched.}

Press mixture evenly into foil lined baking pan.

Bake for 15 minutes until crust is slightly golden. Set aside.

For cheesecake:

• 1 - 8oz. block cream cheese {you can use reduced fat if you're already feeling guilty}
• 1/3 cup sugar
• 1 egg
• 1/2 to 1 teaspoon vanilla
• 1/4 cup Greek Yogurt {once again, trying to healthy up the unhealthy}

In a medium bowl, combine cream cheese and sugar until fluffy and incorporated. Add egg, and beat until combined. Add vanilla and Greek yogurt and mix until smooth.

Pour into crust.

Spoon globs of Nutella Caramel sauce onto cheesecake batter, dotting throughout the mixture. With a skewer, toothpick, or tip of a knife, carefully swirl caramel throughout cheesecake to create marbleized effect.

Bake at 350 degrees for 30 minutes, until filling is mostly set {not super jiggly}. If caramel is cooking too rapidly or becoming too bubbly, cover lightly with a sheet of aluminum foil for the last 10 minutes.

Cool to room temperature, then refrigerate and let cool completely before cutting into bars.