Strawberry Cheesecake Bars

Strawberry Cheesecake Bars

Bianca Trejo

Bianca Trejo

March 5th, 2019

Strawberry Cheesecake Bars

Yield 9x13 inch pan (28 bars)
5 hours including chilling time
25 minutes
Easy

Ingredients for cheesecake filling
16 oz cream cheese, room temperature
1 cup granulated sugar
3 eggs, room temperature
2 teaspoons vanilla paste (or 1 tablespoon of vanilla extract)
¼ teaspoon salt
½ cup strawberry preserves

Ingredients for graham cracker crust
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1/4 cup granulated sugar
2 1/2 cups graham cracker crumbs
¾ cup unsalted butter, melted

Directions

  1. Preheat oven to 350 F. Begin by making the graham cracker crust. Melt butter in microwave safe bowl. In a separate bowl whisk together cinnamon, ginger, salt, granulated sugar and graham cracker crumbs.
  2. Pour melted butter over graham cracker mixture and stir with a spatula until all crumbs are evenly moistened.
  3. Line a 9x13 inch baking sheet pan with parchment paper. Pour graham cracker mixture into pan and press into an even thin layer. Bake for 12 minutes.
  4. Meanwhile, using a stand mixer with paddle attachment, cream the cream cheese for about 2 minutes. Using a spatula scrape down the sides and bottom of the bowl.
  5. Add sugar, salt and cream for another 2 minutes. Then add eggs, one by one, until each of them is fully incorporated. Add vanilla paste and mix for another 30 seconds.
  6. Pour mixture on top of pre-baked graham cracker and spread evenly with an offset spatula.
  7. Put strawberry preserves into piping bag, cut a small whole at the tip and pipe a straight line from one end of the baking pan to the other. Create more lines that run parallel to the first line until you the whole pan is filled with lines of preserves.
  8. Then using a toothpick, swirl the preserves all around the pan creating a pattern. Lower oven temperature to 300 F.
  9. Once oven is ready, bake cheesecake bars for 20 minutes, rotate and bake for another 15 minutes until middle is slightly jiggly. Do not over bake. Let bars cool for an hour and then refrigerate them for at least 4 hours before cutting into them.
  10. Using a sharp knife cut in squares and enjoy!

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