STRAWBERRY SWIRL CHEESECAKE BARS

By Kathy Johnson

Ingredients

• 1 (10 OZ) PACKAGE FROZEN STRAWVERRIES, THAWED (21/2 CUPS)
• 1 TBSP CORNSTARCH
• 1 ¾ CUPS FINELY CRUSHED CINNAMON GRAHAM CRACKER CRUMBS
• ¼ CUP (4 TBSP) BUTTER OR MARGARINE, MELTED
• 2 (8OZ) PACKAGES CREAM CHEESE, SOFTENED
• 1 (14 OZ) CAN EAGLE BRAND SWEETENED CONDENSED MILK
• 2 EGGS
• 1/3 CUP LEMON JUICE
• 1 TSP VANILLA EXTRACT

Preparation

Step 1

PREHEAT OVEN TO 350 DEGREES. GREASE 13X9 INCH BAKING PAN. IN BLENDER, BLEND STRAWBERRIES UNTIL SMOOTH. IN SAUCEPAN, OVER MEDIUM HEAT, COMBINE STRAWBERRY PUREE AND CORNSTARCH; COOK UNTIL THICKENED. COOL.
IN SMALL BOWL, COMBINE GRAHAM CRACKER CRUMBS AND BUTTER; PRESS FIRMLY ON BOTTOM OF PREPARED PAN.
IN LARGE BOWL, BEAT CREAM CHEESE UNTIL FLUFFY. GRADUALLY BEAT IN EAGLE BRAND 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. STORE LEFTOVERS COVERED IN REFRIGERATOR.