Ingredients:
Crust:
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons salted butter, melted
Cheesecake:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Filling:
- 3 cups chopped strawberries
- 2 tablespoons lemon juice
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1½ tablespoons cornstarch
Oatmeal Crumble:
- 1 cup old-fashioned oats
- 1 cup light brown sugar, packed
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and finely diced
Directions:
- Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper. Set it aside.
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Create a small well in the mixture and pour in the melted butter. Mix until evenly combined.
- Transfer the crust mixture to the prepared baking pan and gently press it evenly into the bottom. Bake for 8 minutes.
- While the crust is baking, beat together the cream cheese, granulated sugar, egg, and vanilla extract in a medium bowl until smooth and creamy. Set aside.
- In a saucepan, combine the chopped strawberries, lemon juice, and vanilla. Cook over medium-high heat for 5 to 7 minutes until the strawberries are bursting and juice has formed.
- In a separate bowl, combine the light brown sugar and cornstarch. Stir this mixture into the strawberry mixture and cook for an additional 2 minutes, stirring constantly, until it thickens and resembles pie filling. Remove from heat.
- Make the oatmeal crumble by combining all of the crumble ingredients in a large bowl. 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 it out evenly. Top the cheesecake mixture with the strawberry sauce. Then, add the oatmeal crumble on top.
- 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 the pan on a wire rack for 30 to 60 minutes. Then, transfer it to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing into squares.
Enjoy your delicious Strawberry Cheesecake Bars