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Apricot Cheesecake Bars

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

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(14 Ratings)

14 Ratings

5 spoons 21%

4 spoons 36%

3 spoons 14%

2 spoons

1 spoons 21%

Member Reviews (2)

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PREP TIME
25 Min
TOTAL TIME
4 Hr 5 Min
SERVINGS
64

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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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.

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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 a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 95

(Calories from Fat 45 ),

Total Fat 5 g

(Saturated Fat 2 g,

Cholesterol 15 mg;
Sodium 75 mg;
Total Carbohydrate 12 g

(Dietary Fiber 0g,

Protein 1 g;

Percent Daily Value*:

Vitamin A 4.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 2.00%;

Exchanges:

1 Fruit;
1 Fat;

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

Review & 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