Strawberry Swirl Cheesecake Bars
- Level: Intermediate
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 2-3 dozen bars
Ingredients
Crisco® Original No-Stick Cooking Spray
1 (10 oz.) pkg. frozen strawberries, thawed
1 tbsp. cornstarch
1 3/4 cups finely crushed cinnamon graham cracker crumbs
1/4 cup (4 tbsps.) butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1/3 cup lemon juice
1 tsp. vanilla extract
Directions
- HEAT oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
- BLEND strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.
- COMBINE graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan.
- BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
- DROP strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
- BAKE 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars.
