Apricot Cheesecake Bars

Apricot Cheesecake Bars

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

Prep Time

25

Minutes

Total Time

4:05

Hrs:Mins

Makes

64

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.
Makes 64 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Variation
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:

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*:
    Exchanges:
    • 1 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.