Apricot Cheesecake Bars Recipes

APRICOT CHEESECAKE BARS

Apricot Cheesecake Bars image

If you think cheesecake is tops, wait until you try this smooth and elegant dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h5m

Yield 64

Number Of Ingredients 11

Ingredients

2 cups Gold Medal™ all-purpose flour
3/4 cup butter or margarine, softened
1/4 cup granulated sugar
1/3 cup light corn syrup
1/2 teaspoon salt
2 packages (8 ounces each) cream cheese, softened
3 eggs
1 cup light corn syrup
2 teaspoons vanilla
3/4 cup apricot preserves
Powdered sugar, if desired

Steps:

Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches. Beat flour, butter, granulated sugar, 1/3 cup corn syrup and the salt in large bowl with electric mixer on low speed until dough forms. Press evenly in pan.
Beat cream cheese in medium bowl on medium speed until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy.) Stir preserves; spread over hot bars. Refrigerate at least 3 hours until chilled.
For 64 bars, cut into 8 rows by 4 rows; cut bars diagonally in half. Sprinkle with powdered sugar just before serving. Store covered in refrigerator.

Nutrition Facts : Calories 95, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg

APRICOT CHEESECAKE BARS

Apricot Cheesecake Bars image

Another one of my dad's dee-licious dessert concoctions! An easy shortbread crust with cheesecake-like batter, topped with a tangy apricot spread. I call this recipe "bars," my dad calls it "pie," neither is really correct. But, for lack of a better description, I'll have to stick with what we've got...

Provided by SPOTTYSCOTTIEGIRL

Categories Desserts Cookies Fruit Cookie Recipes Apricot

Time 1h50m

Yield 24

Number Of Ingredients 9

Ingredients

16 ounces shortbread cookies
3 large eggs
½ cup white sugar
1 (15 ounce) container ricotta cheese
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
⅓ cup finely chopped dried apricots
½ cup sour cream
½ cup apricot preserves

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 23.2 g, Cholesterol 44.9 mg, Fat 10.9 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 150 mg, Sugar 11 g

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