Strawberry Swirled Cheesecake Shortbread Bars

Before I dive into these bars today {and don't you just want to dive right in?}, lets take care of some business.

If you follow my blog through Google Reader, we all need to remember that Google is shutting down that awesome piece of goodness {can you tell I'm bitter?} on July 1.  So in an effort to risk not seeing my blog everyday in your feed, you need to sign up for Feedly or Bloglovin.  Both of which I have accounts with.  But, I will say Feedly automatically transfers all your blogs over to their account with the simple click on a button.  Nice!

Okay - business done!

I love this above photo.

It perfectly represents cheesecake, all cracked, thick and yummy.

On Father's Day I made this for the dad in our house.  His absolute, all-time, hands-down favorite dessert in the whole world is cheesecake.  Swirled with strawberries?  Even better.  I didn't tell him I was making it and even hid it in the back of the fridge {you know before he dug in and I wasn't able to get a nice photo}.

When I pulled it out after dinner that night his eyes lit up like the 4th of July.  It's the little things that make him happy.  Or in this case, cheesecake.

What am I waiting for?  Here's the goods.

Strawberry Swirled Cheesecake Shortbread Bars

{Print this Recipe!} - adapted from Fifteen Spatulas

For the shortbread crust:

1 1/2 sticks unsalted butter, softened

1/2 c. powdered sugar

1/2 t. salt

1 t. vanilla extract

1/2 t. almond extract

2 c. flour

For the cheesecake:

8 oz. softened cream cheese

1 1/2 c. plain Greek yogurt

1/2 c. powdered sugar

1 egg

1 t. vanilla

3 T. honey

1/2 t. almond extract

1/2 c. strawberry jam

Preheat the oven to 350 degrees.  Using a hand or stand mixer, cream butter sugar, salt, vanilla and almond extract.  Add the flour and mix.  It will be crumbly, that is what you want.  Press the mixture into a greased 8x8 square baking pan.  Bake for 15-20 minutes or until just golden around the edges.  Let this cool completely.

To make the filling, in the same mixer combine the cream cheese, yogurt, powdered sugar, egg and extracts. Whip until just combined, do not over mix.  Spread this filling over the cooled crust.  Add drops of the jam and swirl it with a knife into the filling.  Bake for 25-30 minutes until the cheesecake has set.  Let cool, then refrigerate before serving.

I hope these bars make you happy.  They made our family happy.  Maybe that is why they only lasted two days in the house.

Have a great day!