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Strawberry Rhubarb Cheesecake Bars

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

  • 1. 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.
  • 2. Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
  • 3. 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.
  • 4. Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
  • 5. 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.
  • 6. 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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