Strawberry Cheesecake Bars
A delightful dessert combining creamy cheesecake with a refreshing strawberry topping on a buttery graham cracker crust.
Equipment
- 9x13 inch baking dish
- Medium Saucepan
- Mixing Bowls:
- Stand Mixer
Ingredients
- 2 cups frozen sliced strawberries thawed and pureed
- 3 Tbsp granulated sugar for the strawberry topping
- 1 1/2 cups granulated sugar for the cheesecake filling
- 1 Tbsp cornstarch
- 1 Tbsp water
- 2 1/2 cups graham cracker crumbs
- 6 Tbsp unsalted butter melted
- 3 packages cream cheese room temperature
- 3 large eggs
- 1/3 cup sour cream or plain yogurt
- 2 tsp vanilla extract
- Pinch of salt to enhance flavor
Instructions
- In a medium saucepan, combine the thawed strawberry puree with 3 tablespoons of granulated sugar. In a small bowl, whisk together cornstarch and water until smooth, then stir into the strawberry mixture. Cook over medium heat, stirring continuously until thickened. Let cool to room temperature.
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper or foil for easy removal.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 to 12 minutes, then let cool.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add 1 ½ cups of sugar and mix until combined. Add eggs one at a time, mixing well after each addition. Mix in sour cream or yogurt, vanilla extract, and a pinch of salt until just combined.
- Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the strawberry topping onto the filling and swirl gently with a knife to create a marbled effect.
- Bake for 20 to 25 minutes until the edges are set and the center is slightly wobbly. Let cool completely at room temperature, then refrigerate for at least 6 to 8 hours or overnight.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.