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Strawberry Cheesecake Bars

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“Sinfully rich! From "A Year of Good Taste". They are pretty as well as rich! We served these at my daughter's wedding.”
READY IN:
25mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/2 ounce) package strawberry cake mix with pudding (I like Duncan Hines Moist Deluxe Strawberry Supreme)
  • 1 cup chopped pecans, toasted (I toast for about 7 minutes at 325)
  • 34 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 12 cup strawberry jam (I like the seedless)

Directions

  1. Preheat oven to 325°.
  2. In a medium bowl, combine cake mix and pecans.
  3. Drizzle melted butter over mixture; stir until well blended.
  4. Press mixture into bottom of a greased 9x13 baking pan.
  5. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
  6. Spread cream cheese mixture over crust.
  7. “Nuke” jam for about 45 seconds until thinned.
  8. Spoon over cream cheese mixture.
  9. Use a fork to swirl over cream cheese.
  10. I bake for 25 minutes or until edges begin to brown lightly.
  11. Do not over-bake or your crust will become a rock.
  12. Cool in pan for about 30 minutes.
  13. Cover and chill for about 2 hours.
  14. Personal note- When I want them to look fancy, I trim about ½ inch off all sides although the crust is my favorite part.

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