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Indulge in layers of bliss with our Strawberry Shortcake Cheesecake Bars. A base of crumbled strawberry shortcake cookies supports a velvety cream cheese custard, marbled with sweet strawberry jam. It's a delightful fusion of two beloved desserts in one irresistible bar.
Makes
1 Cheesecake
Ingredients
9 pieces Otis Spunkmeyer Strawberry Shortcake Cookies, dough, thawed
16 ounces room temperature Cream Cheese
1 cup Sugar
1 1/2 tablespoons Flour
1/4 cup Sour Cream
3 room temperature Eggs
2 1/2 teaspoons Vanilla Extract
1 teaspoon Lemon Zest
1/4 teaspoon Kosher Salt
1/3 cup Strawberry Jam
Preparation
- Line an 8x8 inch casserole dish with parchment paper.
- Press the thawed cookies into a 8x8 inch casserole dish in a flat layer and dock with a fork.
- Cook at 300° F for 16 -18 minutes or until golden brown.
- Remove from the oven and allow to cool until room temperature.
- Mix the cream cheese, sugar and all purpose flour in a stand mixer with a paddle attachment on a low speed for 1 minute.
- Add the remaining ingredients to the stand mixer bowl and mix on low speed with a whisk attachment until combined, about 2-3 minutes. Scrape the sides of the bowl down a few times to promote even mixing.
- Fill the pan with the cream cheese custard base.
- Top with dollops of strawberry jam across the top. Swirl with a wooden skewer.
- Increase the oven temperature to 325° F. Cook the cheesecake for 35-40 minutes or until the cheesecake is just set.
- Remove from the oven and allow to cool in the fridge overnight for best results.
- Cut into the desired amount of servings.
