Rating: 3 stars 3
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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...

Gallery

Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
24
Yield:
24 bars
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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

208 calories; protein 4.9g; carbohydrates 23.2g; fat 10.9g; cholesterol 44.9mg; sodium 150mg. Full Nutrition
Advertisement