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strawberry rhubarb cheesecake bars

4.9

(13)

www.tasteofhome.com
Your Recipes

Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 16

Ingredients

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Instructions

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Step 1

Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.

Step 2

Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.

Step 3

In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.

Step 4

Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.

Step 5

For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight.

Step 6

Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

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