My daughter Jasmin wanted a cheesecake to celebrate her 14th birthday and I was not going to disappoint my little girl. I don’t have to tell you this cake is a few steps away from my normal health-focused cooking endeavors. Basically this cake is insulin sensitivity on a plate. It was damn good too!

I will give credit to the baking & love blog for the recipe framework, but I made some modifications. I didn’t stir any cookie crumbs into the batter, I used three times the nutella, and I used a layering technique to try and keep the Mars pieces evenly spread through the height of the cake. I think it turned out really well.

Nutella Mars Bar Cheesecake

makes one tall cheesecake

Crust
1/2 box (200g) oreo cookie crumbs
6 Tbsp melted butter

Batter
4 blocks cream cheese (or 2 lbs or 32 oz) at room temperature
4 eggs
1/4 cup sugar
1 1/4 cup heavy cream (I used whipping cream)
a pinch of salt

Fillers
3/4 cup nutella
8 Mars bars, chopped into small pieces

Preheat oven to 325 degrees.

Combine cookie crumbs with melted butter. Press into the bottom of a 9-inch springform pan. Set the pan in the center of a large sheet of aluminum foil. You will be cooking the cake in a pan of water and the foil will keep the water out of the cake pan.

With beaters or a mixer combine the cream cheese and sugar and beat until smooth. Add the eggs, one at a time, and continue beating to incorporate. Gently beat in the cream and salt.

Heat the nutella in a small bowl in the microwave or in a small pan on the stove. Heat it just enough to make it easier to spoon/stir, but not too hot.

Pour 1/4 of the cake batter into the pan. Drop 1/4 of the nutella in spoonfulls onto the batter. Use a knife or toothpick to swirl the nutella into the batter. Spread 1/3 of the chopped Mars bars evenly onto the batter. Repeat with 1/4 batter, swirl in 1/4 of the nutella, and 1/3 of the chopped Mars bars. Once more and you’ve used up all the Mars bar pieces. Pour the remaining cake batter into the pan, swirl in all of the remaining nutella.

Bring the foil up the sides of the cake pan and set the whole thing in a larger pan with an inch or two of water. Bake the whole contraption for about 80-90 minutes. Crack the door of the oven and turn off the heat. Let the cake cool in the oven for an hour, then remove it to the fridge to chill for at least a few hours before unmolding and serving.

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