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Apricot Cheesecake Bars

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

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( 14 Ratings)

14 Ratings

5 Stars 21%

4 Stars 36%

3 Stars 14%

2 Stars

1 Stars 21%

Member Reviews ( 2 )

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Prep Time 25 min
Total Time 4 hr 5 min
Servings 64

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

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Directions

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.

EXPERT TIPS

Expert Tips

Make sure that your cream cheese is softened so that it quickly blends in with the other ingredients. Beat the batter just until it's smooth; overbeating can cause a dry cheesecake.

Fool guests by making them think you made two desserts. Spread apricot preserves over one half of the bars and raspberry preserves over the other half!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 95
Calories from Fat: 45 ),

% Daily Value

Total Fat: 5 g; 5 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 75 mg; 75 %;
Total Carbohydrate: 12 g; 12 %
(Dietary Fiber 0g 0% ),
Protein: 1 g; 1 %

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1 Fruit; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 8/9/2006 8:11:34 AM REPORT ABUSE Karen in Florida said:

Rating:

It was just "okay." I made this for a baby shower. I cooked as instructed but they came out kind of too firm and also they were difficult to cut in the pretty triangle that is shown in the picture. I probably would have been better off just cutting them into squares.

This reply was: Helpful Inspiring

Posted 2/15/2006 12:34:33 PM REPORT ABUSE MerryMarsha said:

Rating:

This recipe was easy to work with and adapt, I substituted Peach Preserves for the Apricot, the first time I made this, then I experimented some more, only substituting different preserves, it worked with the Peach as well as with Raspberry, Pineapple, and Orange Marmalade. Terrific! mcb

This reply was: Helpful Inspiring