Strawberry cheesecake crumb bars 🍓
Strawberry cheesecake with buttery crust and crumble toppings that's made with the same dough
Author: Whenhungry/Photo credit to whenhungry.com
Ingredients
- Crust & Crumble Topping
- 2 cups (250g) all-purpose flour
- ⅔ cups (130g) brown sugar
- ¾ cups (170g) cold unsalted butter, cubed
- Cheesecake
- 8 ounces (227g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 (about 18g) egg yolk from a large (approx. 68g w/ shell) egg
- 1 can strawberry preserves (I used Duncan Hines
Instructions
- Preheat oven to 350F. Line 8x8 pan with foil leaving an overhang on the sides for easy lift.
- For the Crust. Stir flour and brown sugar in a large bowl. Rub butter into the flour mixture with your fingers. You may use a fork or pastry cutter. Your dough is done when (a) there are no more chunks of butter, (b) starts to resemble coarse crumbs (c) holds its shape when pressed in your palm.
- Take half of the dough and press it evenly on the lined pan. If needed, take more dough to cover the bottom of the pan entirely. Just be sure to set aside at least ¼ for the crumble topping. I used approximately ¾ of the dough for my crust. Bake the crust for 20 minutes. Let it cool.
- Make the cheesecake batter. Using a stand or handheld mixer, beat cream cheese and granulated sugar in a bowl until smooth and no more lumps. Add egg yolk and vanilla, beat until well combined. Don't forget to scrape down the sides and bottom of the bowl. Pour batter onto the cooled crust and spread evenly. Add spoonfuls of strawberry preserves on top of batter. Crumble the remaining dough on top of the strawberries.
- Bake for 30 minutes (rotate pan at 25 minutes if edges starts to brown on one side) or until the strawberry preserves are bubbling and crumble topping turns golden brown. Mine was done at 30 minutes then I toasted the crumble for another 5 minutes. Let it cool on a wire rack. Refrigerate for at least 3 hours before cutting into squares. It may be difficult to cut the crust so use a large knife.
- Store leftovers in the fridge. Consume within a week.
