Apricot Cheesecake Bars

 

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

• 1 Heat oven to 375ºF. 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.
• 2 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.
• 3 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.
• 4 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.