Strawberry Swirl Cheesecake Bars
There are few desserts we cherish more than a fabulous cheesecake. We fell in love with those dense, creamy desserts as a teenager and have been enamored with them ever since. We don’t discriminate as far as flavors go – plain with fresh strawberries, pumpkin, or loaded up with things like Oreo cookies, Snickers bars, or peanut butter. We love them all and will devour each with abandon.
Last year, we found our favorite basic cheesecake recipe, and we have been wanting to replicate A straightforward version of a cheesecake bar for those times when it’s easier to cut them up and serve them for a more casual get-together. When we think of bar desserts, we always think of summer. Picnics and cookouts are the reliable reason to forgo the fancy plate and fork desserts for the simpler, handheld bar desserts.
As we usher in summer (we can’t believe it’s June!), we thought a basic cheesecake bar with a swirl of seasonal flavor like strawberries would be fabulous. For these, we used a basic cheesecake bar recipe and swirled in seedless strawberry jam. The reliable combination of flavors and a simple bar for picking up and nibbling!
Two years ago: Black Bean Salsa and Chocolate Chip Cookie Dough Billionaire Bars
Three years ago: Fruit Dip
Four years ago: Mint Chocolate Chip Ice Cream
Five years ago: Cinnamon Raisin Bagels
Strawberry Swirl Cheesecake Bars
Yield: 16 bars Rich and rich cheesecake bars with a swirl of strawberry jam.For the Crust:
- 7 whole graham crackers, crushed (about 1 cup of fine crumbs)
- 6 tablespoons unsalted butter, melted and cooled
- 3 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
For the Filling:
- 16 ounces (453.59 g) cream cheese, at room temperature
- ⅔ cup (133.33 g) granulated sugar
- 2 eggs, at room temperature
- ¼ cup (57.5 ml) sour cream
- 1 teaspoon vanilla extract
- 4 tablespoons seedless strawberry jam
- Make the Crust: Preheat oven to 325 degrees F. Line an 8-inch square baking dish with aluminum foil, allowing excess to hang over the edges of the pan; lightly grease the foil.
- In a medium bowl, stir together the graham cracker crumbs, brown sugar, flour and salt to combine. Drizzle the melted butter over the mixture and use a fork to mix it until the entire mixture is moistened. Turn the mixture out into the prepared pan and press into an even layer. Bake until the crust to starts to brown, 12 to 15 minutes. Remove from oven and set aside.
- Meanwhile, with an electric mixer on medium-high speed, beat the cream cheese until smooth, about 2 minutes. Add the granulated sugar and beat until it is completely incorporated. Add the eggs one at a time, mixing after each addition until well combined. Add the sour cream and vanilla extract and mix until incorporated. Pour the batter over the baked crust.
- Using a spoon, drop dollops of the strawberry jam all over the surface of the cheesecake batter, then use a toothpick or skewer to gently swirl the jam into the batter. Bake until the edges are set but the center still jiggles slightly, 35 to 40 minutes. Allow the cheesecake to cool completely on a wire rack, about 2 hours. Cover and refrigerate until thoroughly chilled, at least 3 hours. Lift the cheesecake out of the pan and slice into bars. Leftovers can be stored in the refrigerator, in an airtight container, for up to 3 days.
Notes
Nutritional values are based on one serving
- Yield: 16 bars
- Prep: 15 minutes
- Cook: 55 minutes
- Total: 1 hour 10 minutes
Ingredients
For the Crust:
- 7 whole graham crackers, crushed (about 1 cup of fine crumbs)
- 6 tablespoons unsalted butter, melted and cooled
- 3 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
For the Filling:
- 16 ounces ( 453.59 g ) cream cheese, at room temperature
- ⅔ cup ( 133.33 g ) granulated sugar
- 2 eggs, at room temperature
- ¼ cup ( 57.5 ml ) sour cream
- 1 teaspoon vanilla extract
- 4 tablespoons seedless strawberry jam
Method
- Make the Crust: Preheat oven to 325 degrees F. Line an 8-inch square baking dish with aluminum foil, allowing excess to hang over the edges of the pan; lightly grease the foil.
- In a medium bowl, stir together the graham cracker crumbs, brown sugar, flour and salt to combine. Drizzle the melted butter over the mixture and use a fork to mix it until the entire mixture is moistened. Turn the mixture out into the prepared pan and press into an even layer. Bake until the crust to starts to brown, 12 to 15 minutes. Remove from oven and set aside.
- Meanwhile, with an electric mixer on medium-high speed, beat the cream cheese until smooth, about 2 minutes. Add the granulated sugar and beat until it is completely incorporated. Add the eggs one at a time, mixing after each addition until well combined. Add the sour cream and vanilla extract and mix until incorporated. Pour the batter over the baked crust.
- Using a spoon, drop dollops of the strawberry jam all over the surface of the cheesecake batter, then use a toothpick or skewer to gently swirl the jam into the batter. Bake until the edges are set but the center still jiggles slightly, 35 to 40 minutes. Allow the cheesecake to cool completely on a wire rack, about 2 hours. Cover and refrigerate until thoroughly chilled, at least 3 hours. Lift the cheesecake out of the pan and slice into bars. Leftovers can be stored in the refrigerator, in an airtight container, for up to 3 days.
