Strawberry Rhubarb Cheesecake Bars

Strawberry Rhubarb Cheesecake Bars

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 bars into nine pieces instead of 16.

Total Time
Prep: 30 min. + chilling Bake: 15 min. + cooling

Makes
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.
• 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.

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