Strawberry Rhubarb Cheesecake Bars

Name: Strawberry Rhubarb Cheesecake Bars
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16 servings.
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 (8 ounces) cream cheese, 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

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

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 (8 ounces) cream cheese, 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

Directions

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.

Editor's Note

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 bar: 215 calories, 13g fat (7g saturated fat), 41mg cholesterol, 113mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 3g protein.

Reviews

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Average Rating:

Sheryl

Jun 16, 2020

So good. Right blend of tart and sweet! It’s a keeper. I didn’t have pecans so used walnuts; next time will try pecans but still delicious!
astarzynski

Jun 1, 2020

Absolutely Delicious!
Ellensasylum

Mar 27, 2020

To die for!! This has turned into a family favorite. I use raspberries because that's what I have. Strawberries never make it from the garden to the freezer. I cut the crust recipe in half.
Katie

Jul 9, 2019

These are SO good. I followed the recipe exactly and they turned out perfectly. The jam was my favorite part...I made a second batch to use on vanilla ice cream!
CallawayCook

Jun 24, 2019

Absolutely an amazing dessert recipe! For the jam portion, didn't have any strawberries on hand but had some fresh blueberries . Substituted equal amounts blueberries combined with my frozen rhubarb and added a good splash of Chambord at the end. Thank you for sharing, will make with strawberries next time!