Apricot Cheesecake Bars Food

APRICOT CHEESECAKE BARS

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.

APRICOT CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. Wipe processor bowl clean. With a flat-bottomed 1-cup measure or glass, press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees.
• In a small saucepan, bring apricots, 1/4 cup sugar, and pinch of salt to a boil over medium-high, stirring, until sugar dissolves. Reduce heat and simmer, stirring frequently, until mixture is shiny, 10 minutes. In food processor, puree apricot mixture, lemon juice, and 1 tablespoon water.
• In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add 3/4 cup sugar and beat until smooth. Add vanilla and pinch of salt and beat to combine. Add eggs and beat until smooth, scraping down bowl as needed. Pour cream-cheese mixture into cooled crust and smooth top.
• Randomly drop small spoonfuls apricot puree on cream-cheese mixture. With a skewer or thin-bladed knife, gently swirl puree. Bake just until set, about 25 minutes. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting into squares, 2 hours.

APRICOT CHEESECAKE BARS

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.

LEMON APRICOT BARS

Steps:

• For the crust: mix flour and confectioners' sugar in a bowl; cut in the butter until crumbly.
• Preheat oven to 350°.
• Press the crumb mixture over the bottom of a 9x9-inch baking pan; bake for 30 minutes, let stand until cool.
• Reduce oven temperature to 325°.
• For the filling: spread the apricot preserves over the bottom of the crust.
• Beat the eggs in a mixer bowl until blended; add sugar, lemon juice, lemon peel, flour, baking powder and salt; beat until blended.
• Pour over the prepared layers; bake for 35 minutes; let stand until cool.
• Sprinkle with confectioners' sugar to taste; cut into bars.

WINNING APRICOT BARS

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.

APRICOT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
• Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
• Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
• Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
• Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
• Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

APRICOT CHEESECAKE TART

Steps:

• Preheat oven to 350 degrees. Pulse crackers, butter, 2 tablespoons sugar, and 1/4 teaspoon salt in a food processor until crumbs are moistened. Transfer to a 10 1/2-by-7 1/2-inch tart pan with a removable bottom; using a flat-bottomed glass or measuring cup, press crumbs evenly into bottom and up sides. Bake until crust is firm, about 15 minutes. Transfer pan to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.
• In the bowl of a mixer fitted with the paddle attachment, beat together cream cheese and sour cream on medium speed until smooth. Add 3/4 cup sugar; continue beating until smooth. Add vanilla and remaining pinch of salt; beat to combine. Add eggs; beat until smooth, scraping down sides of bowl as needed. Fill crust with cream-cheese mixture; smooth top.
• Heat jam in a small saucepan to loosen. Strain into a small squeeze bottle; let cool. Squeeze small dots of jam onto cream-cheese mixture in evenly spaced lines. Bake until just set, about 25 minutes. Transfer pan to a wire rack and let cool slightly, then refrigerate until firm, about 2 hours. Cut into squares.

APRICOT STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine oats, flour, butter, nuts and 1/2 cup sugar. Press half the oat mixture onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Spoon preserves over batter, sprinkle with remaining oat mixture.
• Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars to serve.

APRICOT CRANBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 350°F For the Crust, melt butter in 13x9-inch baking pan in oven. Mix oats, brown sugar, flour, 1 tsp.cinnamon and 1/4 teaspoons ginger in large bowl; sprinkle evenly over butter. Toss lightly with fork. Press into bottom of pan.
• For the Filling, beat cream cheese and cornstarch in large bowl with electric mixer on medium speed until fluffy. Add sweetened condensed milk and egg; beat until smooth. Stir in 2 teaspoons vanilla extract and 1/2 teaspoons almond extract. Spread over crust. Bake 10 minutes.
• For the Topping, mix all remaining ingredients in medium bowl. Spoon over cream cheese layer.
• Bake 15 to 20 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars.

APRICOT SQUARES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping. , Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust. , Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.