Strawberry Rhubarb Cheesecake Bars

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¼ cup light brown sugar, packed
  • 1 teaspoon vanilla extract, divided
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 8 oz. package cream cheese, softened
  • ½ cup granulated sugar, divided
  • 1 egg
  • 1½ cups fresh rhubarb (about 2½ large stalks), diced
  • 1 cup fresh strawberries (about 10-11 strawberries), hulled and diced
  • 1 teaspoon cornstarch
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • —FOR STREUSEL TOPPING—
  • ½ cup all-purpose flour
  • 6 tablespoons light brown sugar, packed
  • 6 tablespoons quick cooking oats
  • ¼ teaspoon salt
  • ¼ cup (half stick) unsalted butter, cold and diced

Directions

  1. Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick spray. Line the bottom and all sides of the pan with parchment paper.
  2. MAKE THE CRUST. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar until creamy. Mix in ½ teaspoon vanilla. In a small mixing bowl, whisk the flour and salt together. With the mixer on low speed, slowly add the flour mixture to the butter mixture and mix until combined. Press the dough evenly into the prepared baking pan. Bake for 12 minutes or until lightly browned. Set aside to cool.
  3. MAKE THE CREAM CHEESE FILLING. Back to the electric mixer with paddle attachment, combine cream cheese and ¼ cup granulated sugar together until smooth. Add the egg and ½ teaspoon vanilla, and mix until combined. Pour over the partially-baked crust and spread evenly.
  4. MAKE THE FRUIT TOPPING. In a medium bowl, stir together rhubarb, strawberries, ¼ cup granulated sugar, cornstarch, cinnamon, and lemon juice. Sprinkle evenly over cream cheese filling.
  5. MAKE THE STREUSEL TOPPING: In a medium bowl, combine flour, brown sugar, oats, and salt. Cut in the cold butter with a pastry blender until you have a pea-sized crumb-like mixture. Sprinkle topping over the fruit mixture. Bake again for 40-45 minutes or until filling is set. Cool completely on a wire rack. Cut into squares before serving.

http://www.smorgaseats.com/

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