Strawberry Rhubarb Cheesecake Bars
"These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut bars into nine pieces instead of 16. —Amanda Scarlati, Sandy, Utah..."
INGREDIENTS
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1 cup all-purpose flour
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1/3 cup packed brown sugar
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Dash kosher salt
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1/2 cup cold butter, cubed
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1/3 cup finely chopped pecans
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1/4 cup sugar
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2 tablespoons 2% milk
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1 tablespoon lemon juice
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1/2 teaspoon vanilla extract
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Dash kosher salt
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1 large egg, room temperature, lightly beaten
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JAM:
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1/2 cup sugar
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2 tablespoons cornstarch
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1-1/3 cups chopped fresh strawberries
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1-1/3 cups sliced fresh or frozen rhubarb
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1 tablespoon lemon juice
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