Apricot Streusel Cheesecake Bars Recipes

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APRICOT CHEESECAKE BARS



Apricot Cheesecake Bars image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 64

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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 Facts : Calories 95, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg

APRICOT CHEESECAKE BARS



Apricot Cheesecake Bars image

Another one of my dad's dee-licious dessert concoctions! An easy shortbread crust with cheesecake-like batter, topped with a tangy apricot spread. I call this recipe "bars," my dad calls it "pie," neither is really correct. But, for lack of a better description, I'll have to stick with what we've got...

Provided by SPOTTYSCOTTIEGIRL

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 1h50m

Yield 24

Number Of Ingredients 9

16 ounces shortbread cookies
3 large eggs
½ cup white sugar
1 (15 ounce) container ricotta cheese
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
⅓ cup finely chopped dried apricots
½ cup sour cream
½ cup apricot preserves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
  • Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
  • Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
  • Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
  • Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 23.2 g, Cholesterol 44.9 mg, Fat 10.9 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 150 mg, Sugar 11 g

WINNING APRICOT BARS



Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT STREUSEL BARS



Apricot Streusel Bars image

I clipped this from a magazine years ago, and just now came across it again. I was introduced to the wonders of apricot in baked goods by my grandmother, who made an apricot-filled pastry every Christmas. Ever since, I have a weakness for apricot in my holiday cookies, and so I'm always looking for new recipes to add to my collection. Though I haven't tried this one yet, I just know it's a winner -- with a walnut crust and a tangy apricot filling, how could these bars be anything but scrumptious? :)

Provided by Lynne M

Categories     < 60 Mins

Time 1h

Yield 48 bars, 48 serving(s)

Number Of Ingredients 12

1 (6 ounce) package dried apricots (about 1 cup)
1 cup water
4 eggs
3 tablespoons lemon juice
1 1/2 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon salt
2 cups all-purpose flour
1 cup coarsely chopped walnuts
3/4 cup powdered sugar
1 cup unsalted butter, chilled, cut up
powdered sugar

Steps:

  • Heat oven to 350 degrees F. Spray a 13x9-inch pan with cooking spray. In medium saucepan, combine apricots and water; simmer, uncovered, over medium-high heat for 25 minutes or until water is absorbed, stirring occasionally. Cool.
  • While apricots are simmering, make the crust: Place 2 cups flour, walnuts, and and 3/4 cup powdered sugar in food processor; process until blended and nuts are finely chopped. Add butter; process until mixture resembles coarse crumbs (DO NOT process until mixture becomes smooth). Reserve 1 1/2 cups crumb mixture. Press remaining mixture in bottom of pan.
  • Bake for 12 to 15 minutes, or until lightly browned around edges.
  • While crust is baking, finish making the filling: Place cooked apricots in same food processor (you do NOT need to wash it first). Add eggs, lemon juice, sugar, 1/3 cup flour and salt; process until blended.
  • Pour filling over crust. Sprinkle reserved 1 1/2 cups crumb mixture over the top. Return to oven; bake an additional 25 to 30 minutes, or until filling is set and top is light brown. Cool in pan on wire rack. Cut into bars, and sprinkle with powdered sugar.

Nutrition Facts : Calories 118.8, Fat 5.9, SaturatedFat 2.7, Cholesterol 27.8, Sodium 31.2, Carbohydrate 15.6, Fiber 0.6, Sugar 10.2, Protein 1.7

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