Apricot Cheesecake Bars

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

  • 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

  • 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

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!

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.