Isn’t cheesecake the best? I sure think so. What really makes these bars special, aside from the creaminess, is the homemade strawberry jam swirled on the top and the bits of pretzel mixed throughout the graham cracker crust. Divine.
Strawberry Swirl Cheesecake Bars Printer-Friendly Recipe
From: Spoonful of Sugar
Makes: About 9 bars
1/2 cup graham crackers (about 8 sheets)
1/2 cup pretzels
1 tablespoon sugar
1/4 melted butter
16 oz. cream cheese, softened
3/4 cup sugar
1 tablespoon lemon juice
3/4 teaspoon vanilla
1/4 cup sour cream
1 cup strawberries, hulled & sliced
1/4 cup sugar
1 tablespoon cornstarch + 1 teaspoon water (mix together to create a cornstarch slurry)
Start by making the strawberry swirl. Over medium heat, place the strawberries in a saucepan and cook for a few minutes, stirring occasionally. The strawberries should be juicy and soft. Mash up the strawberries into smaller chunks and add the sugar and cornstarch slurry. Continue cooking for a few more minutes until the sauce in thickened. Remove from heat and allow to cool while you make the cheesecake filling and crust.
Pulse together the pretzels and graham crackers in the bowl of a food processor until the big chunks are gone. Add the melted butter and sugar. Pulse until the mixture comes together. Press the crust into a foil-lined and greased 8″x8″ pan. Set aside.
Preheat oven to 350 degrees.
Put the cream cheese, sugar, lemon juice, vanilla, and salt in a large mixing bowl. Use a hand mixer (or you could use a stand mixer fitted with the paddle attachment) to beat the ingredients together until smooth. Now add the eggs, one at a time, until smooth. Mix in the sour cream until combined.
Pour the cheesecake filling over the crust. Dollop spoonfuls of the strawberry swirl on top of the cheesecake filling. Use a knife to create swirls. You may have some strawberry swirl leftover that you can either serve with the cheesecake bars or smear on toast or spoon over ice cream, you decide. 🙂
Bake in preheated oven for about 40 minutes. The bars will still jiggle a bit in the middle, but the outside should be set. Remove from oven and cool for about 30 minutes before placing in fridge to chill completely, at least a few hours (overnight is even better). Slice, serve, and enjoy!