Strawberry Cheesecake Bars

Delicious and creamy strawberry cheesecake bars with a beautifully swirled strawberry reduction, a graham cracker crust, and a smooth cheesecake batter.

Cook time: 120 minutes

Servings: 12

Ingredients

• 1 lb strawberries
• 2 tsp granulated sugar
• 1 cup crushed graham cracker crumbs
• 0.25 cup unsalted butter melted
• 3 tablespoons granulated sugar
• 0.25 teaspoon salt
• 24 ounces cream cheese
• 1 cup granulated sugar
• 0.5 cup sour cream
• 2 teaspoons vanilla extract
• 3 egg
• 0.33 cup strawberry reduction
• 0 red gel food coloring small drop
• 0 strawberry reduction remaining

Instructions

1. Blend together one pound of whole strawberries and a half cup of granulated sugar in a blender or a food processor until smooth. Pour the mixture into a small saucepan and heat over medium heat. After about eight minutes, it should become bubbly and foamy. Turn the heat down to medium-low and cook for another 30 minutes until it gets jammy.
2. Mix one cup of crushed graham cracker crumbs, a quarter of a cup of unsalted melted butter, three tablespoons of granulated sugar, and a quarter teaspoon of salt together. Pour into a prepared pan and bake in a preheated 325°F oven for about 8 minutes.
3. Mix three cups (24 ounces) of softened cream cheese on medium speed until smooth. Mix in one cup of granulated sugar on medium speed until combined. Add in a half a cup of room temperature sour cream and two teaspoons of vanilla extract. Mix on medium-low speed until combined. Add in three eggs, one at a time, mixing on low. Batter should be smooth.
4. Divide the batter in half. Mix a third of a cup of the strawberry reduction and a small drop of red gel food coloring into one half to create the strawberry cheesecake batter.
5. Alternate pouring the regular cheesecake batter and the strawberry cheesecake batter into the prepared crust. Spoon the remaining strawberry reduction on top and marble it with a butter knife or small offset spatula.
6. Bake in a preheated 325°F oven for about 55 to 65 minutes or until the edges are set but the center is still slightly jiggly. Allow the bars to fully chill before cutting. For clean slices, dip the knife in hot water before cutting.