Anyway, the other day I needed to make a dessert for a function at church. I was looking for something I had never made before and preferably non-chocolate. I came across this recipe from Taste of Home that sounded yummy and easy enough to make. It is called Strawberry Swirl Cheesecake Bars. I love Cheesecake and I Love Strawberries, so this sounded like a wonderful mix!
This seemed to be a hit. The kids are always complaining that I make things for church and we never have any at home. Since the majority of us did not attend the function at church, I made a batch for home.
This is a recipe that I recommend if you enjoy Cheesecake and Strawberries. The only thing I changed was I added sugar to the strawberries. I did not add a lot of sugar and it really could have used a little more. I used unsweetened frozen strawberries, but probably would just use the sweetened kind the next time.
Strawberry Swirl Cheesecake Bars Recipe
No-Stick Cooking Spray
1 (10 oz.) pkg. frozen strawberries, thawed ( I recommend adding sugar or use sweetened frozen strawberries)
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 Sweetened Condensed Milk
2 large eggs
1/3 cup lemon juice
1 tsp. vanilla extract
Heat oven to 350°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. Yield: 2 to 3 dozen bars.
I found this recipe here.