Description
These Strawberry Rhubarb Cheesecake bars are layered with a buttery pecan shortbread crust, rich & creamy cheesecake filling and sweet & tangy strawberry rhubarb jam.
Ingredients
Pecan Shortbread Crust
- 1/3 cup unsalted butter (room temperature)
- 1/3 cup brown sugar
- pinch kosher salt
- 1 cup all-purpose flour
- 1/3 cup chopped pecans
Cheesecake Filling
- 8 ounces cream cheese (room temperature)
- 1/4 cup granulated sugar
- pinch kosher salt
- 1 large whole egg
- 2 Tablespoon milk
- 1 Tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Strawberry Rhubarb Jam
- 2 cups strawberries (chopped)
- 2 cups rhubarb (sliced)
- 1 1/2 Tablespoon lemon juice
- 3/4 cup white sugar
- 3 Tablespoons cornstarch
Instructions
Pecan Shortbread Crust
- Preheat oven to 350 degrees. Line an 8x8 square baking pan with parchment paper.
- In a medium-sized bowl, cream together butter and brown sugar with a hand mixer. Add salt and flour and continue to mix until flour is incorporated. Add chopped pecans and stir until just combined. The mixture will be crumbly.
- Press mixture into the bottom of the prepared pan and press down until mixture comes together to form an even crust at the bottom of the pan.
- Bake crust in the oven for 8-10 minutes until the edges just start to brown. Remove from the oven and cool completely.
Cheesecake Filling
- In a medium bowl, beat together cream cheese, sugar, salt, and egg until combined with a hand mixer. Add milk, lemon juice, and vanilla to the mixture and beat together until well combined.
- Pour cheesecake filling onto cooled crust and bake in 350-degree oven for 25 minutes. Remove from the oven and cool completely. Refrigerate until jam is completed.
Strawberry Rhubarb Jam
- In a medium saucepan, combine strawberries, rhubarb, and lemon juice. Simmer fruit for about 10-12 minutes, stirring occasionally, until fruit is soft and broken down.
- In a small bowl, mix together sugar and cornstarch and add to fruit mixture. Stir to combine and turn up the heat to bring fruit mixture to a boil. Boil for 1-2 minutes, stirring frequently, until mixture is thickened. Use a fork to mash up any large pieces of fruit and cool jam completely.
- Once the jam is cooled, spread it over the top of the cheesecake filling and refrigerate for a minimum of 2 hours to make sure bars are set.
- Once bars are set, cut bars into 16 pieces.
Notes
For larger squares, cut bars into 9 pieces instead of 16.
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 205
Keywords: bars, cheesecake, dessert, rhubarb, strawberry, sweets, vegetarian