Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons salted butter, melted
- For the cheesecake:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the strawberry filling:
- 3 cups chopped strawberries
- 2 tablespoons lemon juice
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 ½ tablespoons cornstarch
- For the oatmeal crumble:
- 1 cup old fashioned oats
- 1 cup light brown sugar, packed
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and finely diced
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and set aside.
- Combine graham cracker crumbs and sugar in a medium bowl and make a small well. Pour in the melted butter and mix until evenly combined.
- Transfer the crust mixture to the prepared baking pan and press it evenly into the bottom. Bake for 8 minutes.
- While the crust is baking, beat together the cheesecake ingredients in a medium bowl until smooth and creamy. Set aside.
- In a medium saucepan, combine the strawberries, lemon juice, and vanilla. Cook over medium-high heat for 5 to 7 minutes until the strawberries burst and juice begins to form.
- In a separate bowl, combine the brown sugar and cornstarch. Stir into the strawberry mixture and cook for an additional 2 minutes, stirring constantly, until the mixture thickens and resembles pie filling. Remove from heat.
- For the oatmeal crumble, combine all of the crumble ingredients in a large bowl. Use a pastry cutter or your fingers to mix until you have a coarse crumble.
- Pour the cheesecake mixture over the baked crust and spread evenly. Top with the strawberry filling. Sprinkle the crumble topping over the strawberries.
- Bake for 50 to 70 minutes, or until the crumble topping is golden brown. Remove from the oven and let cool in the pan on a wire rack for 30 to 60 minutes.
- Transfer to the refrigerator to chill for at least 4 hours, or preferably overnight, before slicing into squares.
Notes
- For extra flavor, you can add a touch of almond extract to the cheesecake mixture.
- If you don’t have fresh strawberries, you can use frozen strawberries, but make sure to thaw and drain them well.
- Chilling overnight helps the bars set and makes slicing easier.
- Prep Time: 20 minutes
- Cook Time: 60–80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 330 kcal
- Sugar: 33g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
