Strawberry Rhubarb Cheesecake Bars

Step 1

Preheat oven to 350˚ and line an 8" square pan with parchment paper.

Step 2

Combine all of the ingredients for the crust in a food processor and pulse until the mixture is combined and pecans are chopped finely.

Step 3

Pour mixture into the prepared baking pan and press down to form an even layer for the crust.

Step 4

Bake for 5 minutes while you mix together the cheesecake filling.

Step 5

Rinse out the food processor and combine all of the ingredients for the filling in it.

Step 6

Pulse a few times to combine the ingredients, then scrape down the sides and pulse a few more times to ensure everything is well combined.

Step 7

Pour cheesecake filling over the cooked crust and return back to the oven to cook for an additional 18-20 minutes while you prepare the jam. The cheesecake is done when the top is no longer shiny and the middle is no longer jiggly.

Step 8

Mix together all of the ingredients for the jam in a medium saucepan or pot.

Step 9

Heat over medium heat on the stovetop until the mixture just starts to bubble. Reduce the heat to low and allow to simmer for 10-12 minutes. Stir the mixture frequently and use the back of a spoon to mash down the fruit as it cooks. The fruit should be soft, with no large chunks remaining and the mixture should have a jam like consistency.

Step 10

Cool the cheesecake and the jam in the refrigerator for 1 hour.

Step 11

Top cheesecake filling with the jam and allow to chill for an additional 2 hours or overnight for best results.

Step 12

Cut bars into 9 or 16 equal pieces and serve.