APRICOT CHEESECAKE BARS
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
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
Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert. It's easy to make pretty decorative patterns. Try shallow back-and-forth motions, figure eights, and loose spirals.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Makes 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202 g, Fat 12 g, Protein 3 g
APRICOT CHEESECAKE BARS
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
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
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
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 CHEESECAKE BARS
Try Apricot Streusel Cheesecake Bars! With a nutty, buttery oatmeal crust, these streusel cheesecake bars are one layer of yumminess after another.
Provided by My Food and Family
Categories Dairy
Time 5h45m
Yield 16 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 480, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 115 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PUMPKIN STREUSEL CHEESECAKE BARS (COOKIE MIX)
Source: Betty Crocker "Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars."
Provided by Mom2Rose
Categories Bar Cookie
Time 57m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- In large bowl, stir together cookie mix, crushed cookies and pecans.
- Cut in butter, using pastry blender or fork, until mixture is crumbly.
- Reserve 1 cup mixture for topping.
- Press remaining mixture in bottom of ungreased 13x9-inch pan.
- Bake 10 minutes.
- Cool 10 minutes.
- Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
- Add remaining filling ingredients; beat until well blended.
- Pour over warm cookie base.
- Sprinkle with reserved topping.
- Bake 35 to 40 minutes or until center is set.
- Cool 30 minutes.
- Refrigerate about 2 hours or until chilled.
- Before serving, drizzle with chocolate and caramel toppings.
- For bars, cut into 6 rows by 4 rows.
- Store covered in refrigerator.
Nutrition Facts : Calories 285.3, Fat 17.2, SaturatedFat 7.8, Cholesterol 48.3, Sodium 254.2, Carbohydrate 30.5, Fiber 0.7, Sugar 10.9, Protein 3.7
APRICOT STREUSEL BARS
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
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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APRICOT CHEESECAKE BARS RECIPE - DELISH
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 24Total Time 1 hr 20 mins
- Preheat oven to 350 degrees F. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form.
- Wipe processor bowl clean. With a flat-bottomed 1-cup measure or glass, press crumbs evenly into a 9-by-13-inch baking pan.
APRICOT STREUSEL BARS RECIPE | MYRECIPES
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4/5 (3)Calories 218 per servingServings 24
- Pulse oats, flour, sugar, cinnamon, baking soda and salt in a food processor to combine. Add butter and vanilla extract, pulsing until mixture resembles coarse meal. Add milk; pulse until mixture clumps and looks slightly damp. (Add another tablespoon of milk if mixture is too dry.)
- Set aside 1 cup dough; press remaining dough into an even layer in pan. Bake until golden, 20 minutes.
- Spread preserves evenly over hot dough; top with remaining dough and almonds. Bake until golden and bubbly, 35 minutes. Cool on a wire rack and cut into bars.
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