STRAWBERRY CHEESECAKE BARS RECIPES

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STRAWBERRY CHEESECAKE BARS RECIPE - FOOD.COM



Strawberry Cheesecake Bars Recipe - Food.com image

Strawberries...the smell of summer!  Not as difficult as it seems, plus some down time. From ATK.

Total Time 1 hours 45 minutes

Prep Time 1 hours

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 14

9 graham crackers (whole crackers broken into pieces)
1/2 cup sugar
3/4 cup all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, melted
1 1/2 lbs cream cheese
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
6 ounces strawberries, hulled (1 cup heaping)
5 strawberries, hulled (to garnish)
1/2 cup sugar
2 cups sour cream
1 teaspoon sugar (for strawberry garnish)

Steps:

  • TO BEGIN:  Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
  • FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.
  • Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely.  (Allowing to cool completely is very important to the end result.).
  • FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.
  • FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.
  • Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return pan to oven and bake until topping is just set, about 15 minutes.
  • Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.

Nutrition Facts : Calories 815.2, FatContent 54.8, SaturatedFatContent 31.1, CholesterolContent 223.9, SodiumContent 459.1, CarbohydrateContent 73.2, FiberContent 1.1, SugarContent 59.3, ProteinContent 10.7

STRAWBERRY CHEESECAKE BARS RECIPE - BETTYCROCKER.COM



Strawberry Cheesecake Bars Recipe - BettyCrocker.com image

Love cheesecake? Make bars that start with an easy sugar cookie mix.

Provided by Betty Crocker Kitchens

Total Time 3 hours 0 minutes

Prep Time 15 minutes

Yield 32

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, melted
2 tablespoons Gold Medal™ all-purpose flour
1 egg
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
2 eggs
3/4 cup strawberry spreadable fruit

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
  • In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
  • Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 180 , CarbohydrateContent 22 g, CholesterolContent 40 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Bar, SodiumContent 100 mg, SugarContent 16 g, TransFatContent 1 g

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