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Strawberry Swirl Cheesecake Bars




Source of Recipe


Marla


List of Ingredients





vegetable cooking spray
10 oz package frozen strawberries in syrup, thawed
1 tbsp cornstarch
5 oz package fat free cinnamon graham snacks
3 tbsp margarine, melted
2 tbsp water
3 8 oz. packages fat free cream cheese (NOT product in tub)
14 oz can Eagle Brand® Low Fat* Sweetened Condensed Milk (NOT evaporated milk)
4 egg whites
1 egg
1/3 cup ReaLemon® Lemon Juice from Concentrate
1 tsp vanilla extract
2 tbsp flour



Recipe



This pretty and easy cheesecake bar recipe adds elegance to a dessert table or an afternoon garden party. Preheat oven to 350.
In blender container, blend strawberries until smooth. In saucepan, combine strawberry puree and cornstarch; cook and stir until thickened. Cool. Spray 13x9-inch baking pan with cooking spray. Combine graham crumbs, margarine and water; press on bottom of prepared pan. In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs, ReaLemon and vanilla; mix well. Stir in flour; pour into prepared pan. Drop strawberry mixture by spoonfuls over batter. Gently cut strawberry mixture with a knife into a swirl pattern into batter. Bake 25 to 30 minutes until center is set. Cool. Chill. Cut into bars. Refrigerate leftovers.

Option: Use Eagle Brand Fat Free Sweetened Condensed Milk instead of Eagle Brand Low Fat Sweetened Condensed Milk.
Prep Time: 20 minutes