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
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.
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