Strawberry Rhubarb Cheesecake Cookie Bars
Garden to Table Series
1box (14oz)
Sugar Cookie Mix
1/2 C (1stick)
Butter
1/2 tsp - 1tsp
Almond Extract
Pinch
Salt
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
Line 9x9 cake pan with parchment. Spray with non-stick spray. Pre-heat oven 350F.
1
Combine cookie mix, butter, almond extract, salt. Reserve 3/4 C.
2
TOPPING: Add 1/4 C sliced almonds to reserved cookie mixture.
3
CRUST: Press remaining cookie mixture into pan. Bake at 350f for 10 minutes.
4
FILLING: Add strawberries & rhubarb to pan - reserving 1/4 of each. Add water & sugar. Simmer.
5
To thicken: mix cornstarch with water & stir in. Turn off heat. Add remaining fruit. Set aside.
6
Beat *softened* cream cheese, sugar, vanilla, egg. Beat until smooth & light
7
Spread evenly over par-baked cookie crust.
8
Top with filling. Spread evenly.
9
Sprinkle with almond cookie topping. Bake 45m or until just barely set. Cool then chill 2 hours.
10
Once chilled. Remove from pan using parchment edges & slice.
11
Thank You!
12