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Strawberry Swirl Cheesecake Bars

 Strawberry Swirl Cheesecake Bars
24-36 ServingsReady In Time 3 hours

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (10 oz.) pkg. frozen strawberries, thawed
  • 1 tbsp. cornstarch
  • 1 3/4 cups finely crushed cinnamon graham cracker crumbs
  • 1/4 cup (4 tbsps.) butter, melted
  • 2 (8 oz.) pkgs. cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 1/3 cup lemon juice
  • 1 tsp. vanilla extract

Directions

  • Heat oven to 350°F. Spray 13 x 9-inch baking pan with no-stick
  • cooking spray.
  • Blend strawberries in blender container until smooth. Transfer to
  • saucepan; add cornstarch. Cook and stir until thickened. Cool.
  • Combine graham cracker crumbs and butter in small bowl; press firmly
  • into bottom of prepared pan.
  • Beat cream cheese until fluffy in large bowl. Gradually beat in
  • sweetened condensed milk until smooth. Add eggs, lemon juice and
  • vanilla; mix well. Pour over crust.

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Strawberry Swirl Cheesecake Bars (continued)

Directions (continued)

  • Drop strawberry mixture by spoonfuls over batter. Gently swirl with
  • knife or spatula.
  • Bake 25 to 30 minutes or until center is set. Cool. Chill. Cut into
  • bars. Yield: 2 to 3 dozen bars.