
Apricot Cheesecake Bars
Yields:
24
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert. It's easy to make pretty decorative patterns. Try shallow back-and-forth motions, figure eights, and loose spirals.
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Ingredients
- 18 graham crackers
- 1 cup sugar
- 2 Tbsp. sugar
- Coarse salt
- 1/2 cup unsalted butter
- 10 oz. apricots
- 1 Tbsp. fresh lemon juice
- 2 package cream cheese
- 1/2 cup sour cream
- 1/2 tsp. pure vanilla extract
- 2 large eggs
Directions
- Step 1Preheat oven to 350 degrees F. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. Wipe processor bowl clean. With a flat-bottomed 1-cup measure or glass, press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees F.
- Step 2In a small saucepan, bring apricots, 1/4 cup sugar, and pinch of salt to a boil over medium-high, stirring, until sugar dissolves. Reduce heat and simmer, stirring frequently, until mixture is shiny, 10 minutes. In food processor, puree apricot mixture, lemon juice, and 1 tablespoon water.
- Step 3In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add 3/4 cup sugar and beat until smooth. Add vanilla and pinch of salt and beat to combine. Add eggs and beat until smooth, scraping down bowl as needed. Pour cream-cheese mixture into cooled crust and smooth top.
- Step 4Randomly drop small spoonfuls apricot puree on cream-cheese mixture. With a skewer or thin-bladed knife, gently swirl puree. Bake just until set, about 25 minutes. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting into squares, 2 hours.
Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
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