Category: Dessert
“Wow!” That’s what the reaction will be when you serve these delectable Strawberry Cheesecake Bars.
For the crust:
- 1 cup all purpose flour
- 1/4 cup brown sugar
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 8 tablespoons unsalted butter at room temperature
For the cheesecake Filling:
- 16 ounces cream cheese at room temperature
- 1/2 cup sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla
- 1/4-1/2 cup strawberry preserves
For the streusel topping:
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 teaspoon cinnamon
- 1/4 cup old fashioned oats
- 6 tablespoons unsalted butter at room temperature
- Preheat the oven to 350 degrees. Line an 8×8 baking pan with foil and spray with baking spray.
- To make the crust, mix the flour, brown sugar, salt and cinnamon together in a medium bowl. Add the butter and mix until crumbly, but combined. Press the crust into the bottom of the pan in an even layer. Bake for 8-10 minutes until the crust is lightly browned.
- To make the cheesecake filling, beat the cream cheese and sugar in a large bowl with a hand mixer until smooth. Add the eggs one at a time and then the vanilla. Set the cheesecake filling aside.
- To make the streusel, mix the brown sugar, flour, cinnamon and oats until combined, but crumbly.
- Pour the cheesecake over the crust. Dollop the strawberry preserves over the cheesecake. Use a knife or skewer to swirl the preservers into the cheesecake*. Sprinkle the streusel topping over the cheesecake.
- Bake for 40-50 minutes or until a clean knife inserted in the middle of the pan comes out mostly clean. Transfer the pan to a wire rack to cool for 30 minutes. Transfer to the refrigerator to set the bars for at least four hours or preferably overnight. Cut the bars into squares and serve.
