Let’s build these delicious Strawberry Rhubarb Cheesecake Bars, layer by layer. Patience is key for the cooling steps! First, preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to use as handles later.

Make the Crust: In a small bowl, whisk together the 1 cup flour, 1/3 cup packed brown sugar, and dash of salt. Add the 1/2 cup cold, cubed butter. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the 1/3 cup finely chopped pecans.

Press this crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 12 to 15 minutes, just until the edges begin to look lightly browned. Place the pan on a wire rack and let the crust cool completely. This is important!

Make the Filling: While the crust cools, prepare the filling. In a large bowl, beat the 8 ounces of softened cream cheese and 1/4 cup sugar with an electric mixer until completely smooth. Beat in the 2 tablespoons milk, 1 tablespoon lemon juice, 1/2 teaspoon vanilla, and dash of salt until combined.

Add the lightly beaten room temperature egg. Beat on low speed just until blended. Do not overbeat at this stage. Pour this cheesecake filling evenly over the completely cooled crust.

Bake the Filling: Bake for 15 to 20 minutes, or until the filling appears set around the edges and the center is just barely jiggly. Place the pan back on the wire rack and let it cool for 1 hour at room temperature.

Make the Jam: While the cheesecake layer cools, make the jam. In a small saucepan, whisk together the 1/2 cup sugar and 2 tablespoons cornstarch until combined (this prevents lumps). Stir in the 1 1/3 cups chopped strawberries, 1 1/3 cups sliced rhubarb, and 1 tablespoon lemon juice.

Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat and simmer gently, uncovered, stirring occasionally, for 6 to 8 minutes, or until the mixture begins to thicken and the rhubarb is tender. Remove from heat and let the jam cool completely.

Assemble and Chill: Once the cheesecake layer has cooled for an hour and the jam has cooled completely, carefully spread the cooled jam evenly over the cheesecake filling.

Cover the pan loosely (plastic wrap or foil, careful not to touch the jam) and refrigerate until completely set and chilled. This requires at least 8 hours, but overnight is best for the flavors to meld and the bars to firm up properly for cutting.

Serve: Once fully chilled, use the parchment paper handles to carefully lift the entire block out of the pan onto a cutting board. Using a sharp knife (wiping the blade clean between cuts helps), cut into squares or bars. Store leftovers tightly covered in the refrigerator