Triple Berry Moogarita Jam Swirl Cheesecake Bars

Triple Berry Moogarita Jam Swirl Cheesecake Bars

Featuring

These creamy cheesecake bars have a buttery cookie crust and bright swirls of Triple Berry Moogarita Jam. The jam is used both as a baked in swirl and whisked into a quick glossy topping for beautiful color and a burst of berry citrus flavor.

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs (about 10 to 12 full sheets)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• Pinch of kosher salt

Cheesecake Filling

• 16 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated lime zest
• 1/3 cup Triple Berry Moogarita Jam, stirred well

Triple Berry Moogarita Jam Glaze

• 1/4 cup Triple Berry Moogarita Jam
• 1 tablespoon water
• 1 teaspoon fresh lime juice

To Serve

• Extra lime zest, for garnish
• Fresh berries, optional

Instructions

1. Prepare the pan and oven
   1. Preheat the oven to 325°F.
   2. Line an 8 inch square baking pan with parchment paper, leaving some overhang on two sides to lift the bars out later.
2. Make the crust
   1. In a medium bowl combine graham cracker crumbs, sugar, melted butter, and a pinch of salt.
   2. Stir until the crumbs look evenly moistened and hold together when pressed.
   3. Press the mixture firmly into the bottom of the lined pan in an even layer.
   4. Bake for 8 minutes, then remove from the oven and let cool slightly while you make the filling.
3. Prepare the cheesecake filling
   1. Place the softened cream cheese in a large mixing bowl.
   2. Beat with a hand mixer on medium speed until smooth and creamy, about 1 minute.
   3. Add the sugar and beat again until well combined and fluffy.
   4. Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
   5. Mix in the sour cream, vanilla, lime juice, and lime zest until smooth. Do not overmix.
4. Fill the pan and add the jam swirl
   1. Pour the cheesecake filling over the baked crust and spread into an even layer.
   2. Drop small spoonfuls of Triple Berry Moogarita Jam (about 1/3 cup total) over the top of the filling.
   3. Use a thin knife or skewer to gently swirl the jam into the cheesecake in a loose figure eight pattern. Do not over swirl so you keep distinct ribbons of jam.
5. Bake
   1. Bake at 325°F for 28 to 34 minutes, until the edges are set and the center still has a slight jiggle when you gently shake the pan.
   2. Turn off the oven, crack the door open slightly, and let the pan sit inside for 10 minutes.
   3. Remove from the oven and cool to room temperature on a rack.
   4. Once cooled, cover and refrigerate for at least 3 hours, or until fully chilled and firm.
6. Make the Triple Berry Moogarita Jam glaze
   1. In a small saucepan combine 1/4 cup Triple Berry Moogarita Jam and 1 tablespoon water.
   2. Warm over low heat, stirring, until the jam loosens into a smooth, pourable glaze.
   3. Remove from the heat and stir in the lime juice.
   4. Let cool to room temperature. The glaze should be thick but still easy to drizzle.
7. Glaze, slice, and serve
   1. Lift the chilled cheesecake slab out of the pan using the parchment overhang and place on a cutting board.
   2. Drizzle the cooled Triple Berry Moogarita Jam glaze over the top in thin lines or small pools.
   3. Sprinkle with a little fresh lime zest and a few fresh berries if using.
   4. Use a sharp knife to cut into 12 to 16 bars, wiping the knife clean between cuts for neat edges.
   5. Serve chilled.

Tips

• For easiest slicing, chill the bars overnight so the filling is very firm.
• If you like a thicker crust, increase graham cracker crumbs to 2 cups and butter to 8 tablespoons.
• Leftover bars can be stored covered in the refrigerator for up to 4 days.