Apricot Cheesecake Bars Recipes

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APRICOT CHEESECAKE BARS



Apricot Cheesecake Bars image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h20m

Yield Makes 24

Number Of Ingredients 10

18 graham crackers
1 cup plus 2 tablespoons sugar
Coarse salt
1/2 cup (1 stick) unsalted butter, melted
10 ounces apricots (about 4), halved, pitted, and cut into eighths
1 tablespoon fresh lemon juice
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 350 degrees. 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.
  • In 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.
  • In 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.
  • Randomly 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.

Nutrition Facts : Calories 202 g, Fat 12 g, Protein 3 g

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

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

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

WINNING APRICOT BARS



Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT SWIRL CHEESECAKE



Apricot Swirl Cheesecake image

I've always loved to cook and try new dishes. But there are just some recipes-like this fancy cheesecake-that I turn to time after time. This is a favorite of family and friends. -Ardyth Voss, Rosholt, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

1/2 cup finely ground almonds
1 cup dried apricots
1 cup water
1 tablespoon grated lemon zest
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
4 large eggs, lightly beaten
1/2 cup heavy whipping cream
1 cup apricot preserves
Whipped cream and toasted sliced almonds

Steps:

  • Grease the bottom and sides of a 10-in. springform pan; sprinkle with ground almonds and set aside. , In a small saucepan, cook apricots and water for 15 minutes over medium heat or until the water is nearly absorbed and apricots are tender, stirring occasionally. Stir in lemon zest; cool slightly. Transfer to a blender; cover and process until smooth and set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Beat in cream just until blended. Stir 1 cup into pureed apricots; set aside. , Pour remaining mixture into prepared pan. Drop apricot mixture by 1/2 teaspoonfuls over filling. Cut through filling with a knife to swirl apricot mixture. Place pan on a baking sheet. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer., In a small saucepan, heat preserves. Press through a strainer (discard pulp). Spread over cheesecake. Refrigerate overnight. Garnish with whipped cream and sliced almonds. Refrigerate leftovers.

Nutrition Facts : Calories 314 calories, Fat 14g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 92mg sodium, Carbohydrate 44g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

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