Remember a few days ago ( and by a few I mean yesterday..) I shared with you my fresh homemade strawberry syrup (aka sauce) and said I would be sharing a few recipes that all for strawberry syrup with you over the next few weeks. It goes great on waffles, pancakes, ice-cream, milkshakes, and cakes.
One of my favorite uses for strawberry syrup is to use it as a topping on cheesecake. It’s a classic for a good reason!
Now don’t let this pretty dish intimidate you, I promise it’s super easy to make and will be so worth it in the end! You can make these bars without or without the strawberry topping but I highly recommend trying the topping.
Cheesecake Bars with Strawberry SyrupPrint Rate
- For the Crust:
- ½ cups graham cracker crumbs about 9 bars
- 3 tablespoons sugar
- ¼ teaspoon ground cinnamon optional
- ½ cup 1 stick unsalted butter, melted
- For the filling:
- ½ cup white sugar
- 16 oz cream cheese 2 bars
- 2 egg
- 2 tablespoons vanilla extract
- ¼ cup milk
- Strawberry Syrup
- For the crust:
- Preheat the oven to 350°F. Line an 8" x 8" or 9'' x 9'' square pan with parchment paper or aluminum foil and grease with butter or non-stick cooking spray. Set aside
- Crumble graham crackers in food processor until fine and crumbly. Stir together the crumbs, sugar, salt, cinnamon, and melted butter.Press into the bottom of an 8" x 8" square pan.Bake the crust for 8 to 10 minutes, until set a little golden. Remove the crust from the oven and cool for a few minutes until slightly cool.
- For the filling:
- Beat together the white sugar, and cream cheese by hand, in food processor or with electric mixer for 2 minutes until smooth; Stir in the egg, milk, and vanilla and mix well then spread filling mixture over baked crust.Bake for 25 to 30 minutes at 350°F; let cool for at least 15 minutes before cutting. For easier cutting use floss.