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
Strawberry Rhubarb Cheesecake Bars
Strawberry Rhubarb Cheesecake Bars
Prep Time
30 min
Cook Time
15 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
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.
Nutrition Facts
1 bar: 215 calories, 13g fat (7g saturated fat), 41mg cholesterol, 113mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 3g protein.
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