Strawberry Rhubarb Cheesecake Bars
“These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16.” —Amanda Scarlati, Sandy, Utah
| Servings | Prep Time | Cook Time |
| 16servings | 30minutes | 15minutes |
| Servings | Prep Time |
| 16servings | 30minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- dash kosher salt
- 1/2 cup cold butter cubed
- 1/3 cup finely chopped pecans
- Filling:
- 1 package cream cheese 8 oz., softened
- 1/4 cup sugar
- 2 tablespoons 2% milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- dash kosher salt
- 1 large egg room temperature, lightly beaten
- Jam:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1-1/3 cups Chopped fresh strawberries
- 1-1/3 cups sliced fresh or frozen rhubarb
- 1 tablespoon lemon juice
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.
- Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.
- Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
- For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight.
- Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
Recipe Notes
Nutrition Facts
1 bar: 215 calories, 13g fat (7g saturated fat), 41mg cholesterol, 113mg sodium, 24g carbohydrate (15g sugars, 1g fibre), 3g protein.
