Rhubarb Strawberry Streusel Cheesecake Bars
Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the strawberry rhubarb filling:
- 2 cups strawberries, chopped
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/4 cup light brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Directions:
1. Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides.
For the crust:
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared baking pan to form the crust.
For the cheesecake layer:
3. In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Pour the cheesecake mixture over the crust and spread evenly.
For the strawberry rhubarb filling:
4. In a medium saucepan, combine the chopped strawberries, chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the fruit is softened, about 5-7 minutes. Let the filling cool slightly, then spread it evenly over the cheesecake layer.
For the streusel topping:
5. In a small bowl, mix together the flour, oats, brown sugar, and ground cinnamon. Add the melted butter and stir until the mixture is crumbly. Sprinkle the streusel evenly over the strawberry rhubarb filling.
6. Bake for 35-40 minutes, or until the top is golden brown and the cheesecake is set. Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang.