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Apricot Cheesecake Bars

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Betty Crocker Kitchens
Updated Jun 29, 2006
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If you think cheesecake is tops, wait until you try this smooth and elegant dessert.

Apricot Cheesecake Bars

  • Prep Time 25 min
  • Total 4 hr 5 min
  • Servings 64
  • Ingredients 11
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. 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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

95 Calories
5 g Total Fat
1 g Protein
12 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
95
Calories from Fat
45
Total Fat
5 g
Saturated Fat
2 g
Cholesterol
15 mg
Sodium
75 mg
Potassium
20 mg
Total Carbohydrate
12 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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