Apricot Cheesecake Bars Recipe

Apricot Cheesecake Bars Recipe
Apricot Cheesecake Bars Recipe photo by Taste of Home
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Apricot Cheesecake Bars Recipe

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With such an appealing blend of flavors, these bars never seem to last long!
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1/3 cup butter (no substitutes), softened
  • 1/3 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup chopped walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup apricot jam, warmed

Directions

In a small mixing bowl, cream butter and brown sugar. Stir in flour and nuts; mix well. Set aside 1 cup for topping. Press remaining mixture into a greased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until lightly browned. Cool on a wire rack.
In another small mixing bowl, beat cream cheese and sugar. Add the egg, milk, lemon juice and vanilla; mix well. Spread the jam over cooled crust. Pour cream cheese mixture over jam. Sprinkle with reserved topping mixture; press down lightly. Bake at 350° for 17-20 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator. Yield: 16 bars.
Originally published as Apricot Cheesecake Bars in Cooking for One or Two Cookbook 2003, p272

Nutritional Facts

1 each: 207 calories, 11g fat (6g saturated fat), 39mg cholesterol, 93mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 1/3 cup butter (no substitutes), softened
  • 1/3 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup chopped walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup apricot jam, warmed
  1. In a small mixing bowl, cream butter and brown sugar. Stir in flour and nuts; mix well. Set aside 1 cup for topping. Press remaining mixture into a greased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until lightly browned. Cool on a wire rack.
  2. In another small mixing bowl, beat cream cheese and sugar. Add the egg, milk, lemon juice and vanilla; mix well. Spread the jam over cooled crust. Pour cream cheese mixture over jam. Sprinkle with reserved topping mixture; press down lightly. Bake at 350° for 17-20 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator. Yield: 16 bars.
Originally published as Apricot Cheesecake Bars in Cooking for One or Two Cookbook 2003, p272

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