Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons salted butter, melted
Cheesecake
- 16 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Filling
- 3 cups chopped strawberries
- 2 tablespoons lemon juice
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons cornstarch
Oatmeal Crumble
- 1 cup old-fashioned oats
- 1 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and finely diced
Instructions
- Preheat the oven to 350°F line a 9×9-inch baking pan with parchment paper and set aside.
- Combine graham cracker crumbs and sugar in a medium bowl and make a small well. Pour the melted butter in the well and mix until evenly combined.
- Transfer the crust mixture to the prepared baking pan and gently press the mixture evenly into the bottom of the pan. Bake for 8 minutes.
- While the crust is baking, beat together the cheesecake ingredients in a medium bowl until smooth and creamy and set aside.
- Add the strawberries and lemon juice to a medium saucepan and cook over medium-high heat for 5 to 7 minutes until the strawberries burst and juice starts to form.
- In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat.
- Make the oatmeal crumble by combining all of the ingredients in a large bowl and use a pastry cutter or your fingers to mix the ingredients together, squishing the cubes of butter and creating a coarse crumble.
- Pour the cheesecake mixture over the baked crust and spread out evenly. Top the cheesecake mixture with the strawberry sauce. Top the strawberries with the crumble topping.
- Bake the cheesecake bars for 50 to 70 minutes, until the top of the crumble is golden brown. Remove from the oven and let cool in pan on a wire rack for 30 to 60 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing into squares.
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