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Strawberry Swirl Cheesecake Bars

Strawberry Swirl Cheesecake Bars

Strawberry Swirl Cheesecake Bars

by Shaina G.
Course Dessert
Servings 28 squares

Ingredients
  

  • 1 10 ounce package package frozen strawberries in syrup, thawed
  • 1 tablespoon cornstarch
  • 1 3/4 cups finely crushed cinnamon graham crackers
  • 1/4 cup butter or margarine, melted
  • 1 8 ounce packages packages cream cheese, softened
  • 1 13 ounce can EAGLE BRAND® Sweetened Condensed Milk
  • 1 large eggs
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract

Instructions
 

  • Heat oven to 350 degrees F. In blender container, blend strawberries until smooth.
  • In blender container, blend strawberries until smooth. In saucepan, combine strawberry puree and cornstarch; cook and stir until thickened. Cool.
  • Combine graham crumbs and butter in small bowl; press firmly on bottom of greased 13x9-inch baking pan.
  • In large bowl, beat cream cheese until fluffy. 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 a knife or spatula.
  • Bake 25 to 30 minutes until center is set. Cool. Cut into bars. Chill. Store leftovers covered in refrigerator.
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