Sunday, December 11, 2011

Strawberry Swirl Cheesecake Bars

Jenna was able to come home for Thanksgiving a whole FIVE days early and surprised her sister by walking in the door at dinner time. I made these for dessert that night and since Jenna loves raspberries, I used raspberry jam. These were excellent!

Strawberry Swirl Cheesecake Bars
For the base:
1 1/4 cups graham crumbs
1/4 cup melted butter
2 Tablespoons sugar

 For the filling:

16 ounces (2 packets) cream cheese, room temperature
2 eggs
about 2/3 cup sugar
1 1/2 Tbsp flour
3 Tablespoons lemon juice
1/3 cup strawberry jam(Beth used raspberry jam)

Preheat oven to 325 degrees F.

For the base:

Grease the bottom of an 8 by 8-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. Mix the sugar, crumbs and butter together. Press into the lined baking pan and gently pat down with the base of a glass. Set it aside

For the filling:

Beat cream cheese, sugar, flour and lemon juice in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour over crust.
Warm strawberry jam slightly in the microwave or on stove top. Gently drop jam by small spoonfuls over top of batter. Cut through batter several times with knife for marble effect.

Bake 40 min. or until the center only slightly jiggles. Cool. Refrigerate at least 4 hours or overnight. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Or 16 smaller square bars.


  1. That looks so very tasty. I want some now. I guess I don't have time to fix for lunch. LOL