Chocolate-hazelnut cheesecake bars

2 (8-ounce) cans refrigerated crescent dough sheets, divided

2 (8-ounce) packages cream cheese, softened 

1 (13-ounce) jar chocolate-hazelnut spread, I use Nutella

1 cup sugar, divided

2 large eggs

1/2 cup butter, melted

1/2 cup chopped hazelnuts

Preheat oven to 350 degrees. Spray a 13x9 baking pan. 

In prepared pan, unroll one crescent dough sheet, pressing into bottom of pan. Bake for 5 minutes. 

In a large bowl, beat cream cheese, chocolate-hazelnut spread, 3/4 cup sugar, and eggs with a mixer on medium speed until creamy. Gently spread cream cheese mixture onto baked crescent roll dough. 

Press remaining crescent dough onto cream cheese mixture. Drizzle with melted butter. Sprinkle with hazelnuts and remaining 1/4 cup sugar. 

Bake until golden brown, 30-35 minutes. Let cool completely. 


Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at