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jam. For larger squares, cut into nine bars instead of 16. \u2014Amanda Scarlati, Sandy, Utah","recipeIngredient":["1 cup all-purpose flour","1\/3 cup packed brown sugar","Dash kosher salt","1\/2 cup cold butter, cubed","1\/3 cup finely chopped pecans","FILLING:","1 package (8 ounces) cream cheese, softened","1\/4 cup sugar","2 tablespoons 2% milk","1 tablespoon lemon juice","1\/2 teaspoon vanilla extract","Dash kosher salt","1 large egg, room temperature, lightly beaten","JAM:","1\/2 cup sugar","2 tablespoons cornstarch","1-1\/3 cups chopped fresh strawberries","1-1\/3 cups sliced fresh or frozen rhubarb","1 tablespoon lemon juice"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans."},{"@type":"HowToStep","text":"Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack."},{"@type":"HowToStep","text":"In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust."},{"@type":"HowToStep","text":"Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour."},{"@type":"HowToStep","text":"For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight."},{"@type":"HowToStep","text":"Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving."}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 215 calories","fatContent":"13g fat (7g saturated fat)","cholesterolContent":"41mg cholesterol","sodiumContent":"113mg sodium","carbohydrateContent":"24g carbohydrate (15g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.9166665,"reviewCount":12,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nan4631822"},"reviewBody":"Delicious! A big hit with guests and family. Just the right amount of sweet and tart. I didn't have time before guests arrived so I cooled the jam separately (for 1 hour) before topping onto the chilled cheesecake and it set up nicely in 4+ hours.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dcscake_OH"},"reviewBody":"These are simply delicious, took them to book club yesterday, they were a hit. I made these awhile back and forgot how good they were. I won't forget now","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dcscake_OH"},"reviewBody":"These were an extreme hit at my party. sometimes people will question rhubarb as being too sour. This was not it was so tasty. Love sweet and tart.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cherie776"},"reviewBody":"
Everyone loved these! I love trying new recipes and this one caught my eye right away. With an abundance of Rhubarb it's nice to have options as to how to use it. Definitely will add these to my recipe box. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"toonces3"},"reviewBody":"These were very tasty, and the squares really held their shape well after being cut. The recipe is a little more complicated than it actually needs to be: (1) the shortbread crust can be made in a food processor; (2) the cream cheese filling can also be made in the food processor -- I didn't even wash it in between; (3) I didn't bother with some of the 'cooling' steps, and poured the cream cheese filling on the baked crust as soon as it came out of the oven, and added the strawberry-rhubarb topping as soon as the cheesecake layer came out of the oven; (4) I also didn't bother thawing my rhubarb, and used it straight out of the freezer. All of this made it come together much more quickly, and it turned out perfectly. I really love the strawberry rhubarb, so if I make this again I will probably add more fruit.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KatieBandurski"},"reviewBody":"These are SO good. I followed the recipe exactly and they turned out perfectly. The jam was my favorite part...I made a second batch to use on vanilla ice cream!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SherylMassey"},"reviewBody":"So good. Right blend of tart and sweet! It\u2019s a keeper. I didn\u2019t have pecans so used walnuts; next time will try pecans but still delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CallawayCook"},"reviewBody":"Absolutely an amazing dessert recipe! For the jam portion, didn't have any strawberries on hand but had some fresh blueberries . Substituted equal amounts blueberries combined with my frozen rhubarb and added a good splash of Chambord at the end. Thank you for sharing, will make with strawberries next time!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"astarzynski"},"reviewBody":"Absolutely Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RobynGallagher"},"reviewBody":"These were amazing - they're the new family favourite!! I di really recommend cooling the jam before you put it on - I didn't the first time, and I got a bit of excess liquid pooling. My husband and I have tried other iterations with blueberry, blackberry, and raspberry jams (the exact same proportions of fruits), and they're all awesome. What a great recipe!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ellensasylum"},"reviewBody":"To die for!! This has turned into a family favorite. I use raspberries because that's what I have. Strawberries never make it from the garden to the freezer. I cut the crust recipe in half.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RitaColgan "},"reviewBody":"Yummy! Good for any day, or occasion. A real keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"232666","romance_copy_dek":"These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. 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