afoodloverslife
Strawberry Rhubarb Cheesecake Cookie Bars
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Garden to Table Series
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1box (14oz)
Sugar Cookie Mix
1/2 C (1stick)
Butter
1/2 tsp - 1tsp
Almond Extract
Pinch
Salt
1/2 C
Sliced Almonds
1C
Sliced Strawberries
1 C
Sliced Rhubarb
1/4 C + 1/4 C
Sugar
1/4 C + 1Tbs
Water
1Tbs
Corn Starch or Clear Gel
8oz - softened
Cream Cheese
1
Egg
1tsp
Vanilla
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Line 9x9 cake pan with parchment. Spray with non-stick spray. Pre-heat oven 350F.
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Combine cookie mix, butter, almond extract, salt. Reserve 3/4 C.
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TOPPING: Add 1/4 C sliced almonds to reserved cookie mixture.
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CRUST: Press remaining cookie mixture into pan. Bake at 350f for 10 minutes.
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FILLING: Add strawberries & rhubarb to pan - reserving 1/4 of each. Add water & sugar. Simmer.
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To thicken: mix cornstarch with water & stir in. Turn off heat. Add remaining fruit. Set aside.
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Beat *softened* cream cheese, sugar, vanilla, egg. Beat until smooth & light
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Spread evenly over par-baked cookie crust.
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Top with filling. Spread evenly.
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Sprinkle with almond cookie topping. Bake 45m or until just barely set. Cool then chill 2 hours.
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Once chilled. Remove from pan using parchment edges & slice.
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Thank You!
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afoodloverslife
Sara Kennedy
Our Colorado garden to table recipe collection for simple & delicious food. Let’s collaborate!
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