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Apricot Cheesecake Bars

Rated as 3 out of 5 Stars
1

"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..."
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Ingredients

1 h 50 m servings 208
Original recipe yields 24 servings (24 bars)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
  3. 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.
  4. Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
  5. Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
  6. 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


Per Serving: 208 calories; 10.9 23.2 4.9 45 150 Full nutrition

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Reviews

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9.9.20 I had concerns about the crust, and that turned out to be an issue. The cookie crumbs have nothing added to them, and they need to have some butter or something to bind and form them in...