Small Batch Strawberry Swirl Cheesecake Bars*

By srumbel

The best cheesecake recipe baked in a loaf pan with no water bath needed! These Small Batch Strawberry Swirl Cheesecake Bars makes about 6 bars, ideal if you’re looking for portion control.
from chocolatemoosey.com

Ingredients

• 1 1 1 cup graham cracker crumbs
• 1/4 1/4 2 cup (4 tablespoons or 2 ounces) unsalted butter, melted
• 16 16 16 ounces full-fat cream cheese, room temperature (do not use fat free)
• 1/2 1/2 1/2 cup granulated sugar
• 1 1 1 egg, room temperature
• 1 1 1 teaspoon vanilla extract
• 1/4 1/4 1/4 cup La Vieja Fabrica Strawberry Fruit Preserves

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper, leaving extra on the sides for handles.

In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of the pan.

In a large mixing bowl on medium speed, beat the cream cheese and sugar until smooth, about 1-2 minutes. Scrape down the bowl.

On low speed beat in the egg and vanilla.

Transfer the batter to the pan. Add spoonfuls of fruit preserves on top and swirl with a knife.

Bake for 35-40 minutes minutes or until the center is almost set (it will wiggle when shaken but the top should be firm). Cool for an hour in the pan then carefully remove. Cover and refrigerate for at least 4 hours or overnight.

Yields 6-8 cheesecake bars