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Apricot Cheesecake Bars
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes 24
Ingredients
Ingredient Checklist
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
Variations
Change it up: Substitute 3/4 cup strained jam for the apricot mixture – we like blueberry.
Gallery
Apricot Cheesecake Bars
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes 24
Gallery
Apricot Cheesecake Bars
Apricot Cheesecake Bars
Apricot Cheesecake Bars
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes 24
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes 24
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 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
Directions
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.
Variations
Change it up: Substitute 3/4 cup strained jam for the apricot mixture – we like blueberry.
Variations
Change it up: Substitute 3/4 cup strained jam for the apricot mixture – we like blueberry.
Reviews (4)
Add Rating & Review
116 Ratings
5 star values:
19
4 star values:
17
3 star values:
43
2 star values:
31
1 star values:
6
Reviews (4)
Add Rating & Review
116 Ratings
5 star values:
19
4 star values:
17
3 star values:
43
2 star values:
31
1 star values:
6
Add Rating & Review
116 Ratings
5 star values:
19
4 star values:
17
3 star values:
43
2 star values:
31
1 star values:
6
116 Ratings
5 star values:
19
4 star values:
17
3 star values:
43
2 star values:
31
1 star values:
6
116 Ratings
5 star values:
19
4 star values:
17
3 star values:
43
2 star values:
31
1 star values:
6
- 5 star values:
- 19
- 4 star values:
- 17
- 3 star values:
- 43
- 2 star values:
- 31
- 1 star values:
- 6
Martha Stewart Member
Rating: 5 stars
06/12/2013
I thought this was really good and nice to make for a crowd. My boss has an apricot tree and gave me some, and since she loves cheesecake, I knew I had to make this. Everyone at work loved it and it looks very pretty without a lot of effort. Nice recipe! I am sure you could substitute many other fruits or just use good perseveres and it would work out great, haven't tried that yet but I probably will with raspberry which is my favorite fruit.
Martha Stewart Member
Rating: Unrated
09/12/2011
This was so delicious! I made it for a bachelorette party dinner and thought it would make 16 or so squares from an 8 x 8 pan, but it made quite a few more in the 9 x 13 pan! The leftovers froze well. I made it easy on myself and used apricot jam on top. Pretty, and so tasty. My only thought is that the crust was a little thick for the crust-to-topping ratio -- in my opinion.
Martha Stewart Member
Rating: Unrated
08/30/2011
I have made this and everyone really enjoyed it. I plan to substitute strawberries next time I try it.
Martha Stewart Member
Rating: Unrated
08/24/2011
I'm surprised by no reviews yet, because it's a great recipe. My adaptations were to substitute plums for the apricots, lowfat cream cheese, greek yogurt for sour cream, and 3 whites instead of 2 whole eggs. I worried the water content of my plums might be higher than apricots as it didn't get very thick. I cooked it a few extra minutes and didn't add the water or lemon. Plums are tangy enough w/o lemon. It turned out beautiful and so delicious!
Martha Stewart Member
Rating: 5 stars
06/12/2013
I thought this was really good and nice to make for a crowd. My boss has an apricot tree and gave me some, and since she loves cheesecake, I knew I had to make this. Everyone at work loved it and it looks very pretty without a lot of effort. Nice recipe! I am sure you could substitute many other fruits or just use good perseveres and it would work out great, haven't tried that yet but I probably will with raspberry which is my favorite fruit.
Rating: 5 stars
Rating: Unrated
09/12/2011
This was so delicious! I made it for a bachelorette party dinner and thought it would make 16 or so squares from an 8 x 8 pan, but it made quite a few more in the 9 x 13 pan! The leftovers froze well. I made it easy on myself and used apricot jam on top. Pretty, and so tasty. My only thought is that the crust was a little thick for the crust-to-topping ratio -- in my opinion.
Rating: Unrated
Rating: Unrated
08/30/2011
I have made this and everyone really enjoyed it. I plan to substitute strawberries next time I try it.
Rating: Unrated
08/24/2011
I'm surprised by no reviews yet, because it's a great recipe. My adaptations were to substitute plums for the apricots, lowfat cream cheese, greek yogurt for sour cream, and 3 whites instead of 2 whole eggs. I worried the water content of my plums might be higher than apricots as it didn't get very thick. I cooked it a few extra minutes and didn't add the water or lemon. Plums are tangy enough w/o lemon. It turned out beautiful and so delicious!
All Reviews for Apricot Cheesecake Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Apricot Cheesecake Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
