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Strawberry Swirl Cheesecake Bars

Strawberry Swirl Cheesecake Bars
 
Yield:
96 servings, 1 (2-1/2-inch) square each

Ingredients

Ingredients Weights Measures
Crust
Golden OREO Cookies, finely crushed 5 lb. 1-1/2 gal.
butter, melted 1 lb. 2 cups
Cheesecake
frozen strawberries in syrup, thawed, pureed 5 lb. 2 qt.
cornstarch 2 oz. 1/2 cup
PHILADELPHIA Original Cream Cheese, softened 8 lb. -
canned sweetened condensed milk 3 lb. 1 qt. + 1/2 cup
lemon juice 4 fl oz 1/2 cup
vanilla 2 fl oz 1/4 cup
eggs 32 fl oz 16 each

Directions

CRUST:
MIX cookie crumbs and butter; spoon evenly into 4 half-sheet pans (or into 1 half-sheet pan for trial recipe). Place sheet of parchment paper over crumb mixture in one of the pans; use second sheet pan to firmly press crumb mixture onto bottom of pan. Repeat with remaining pans. Bake in 325ºF standard oven 10 min.; cool completely.

CHEESECAKE:
MIX strawberry puree and cornstarch in medium saucepan; cook on medium-low heat 6 to 9 min. or until thickened, stirring frequently. Cool.

BEAT cream cheese and sweetened condensed milk in 12-qt. bowl of mixer (or in 6-qt. bowl for trial recipe) fitted with paddle attachment. Beat 1 to 2 min. or until well blended; scrape down side of bowl. Blend in lemon juice and vanilla. Add eggs, 1 at a time, beating after each just until blended. Pour evenly over Crusts. Drop strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.

BAKE 30 to 32 min. or until centers of cheesecakes are almost set, rotating pans after 15 min. Cool completely.

Kraft Kitchens Tips

Special Extra
Serve topped with prepared whipped topping.
K:59076v01:120123
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