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...
- Serves: 24 persons
- 16ounces shortbread cookies
- 3large eggs
- ½cup white sugar
- 1(15 ounce) container ricotta cheese
- 1(8 ounce) package cream cheese, softened
- 1teaspoon vanilla extract
- ⅓cup finely chopped dried apricots
- ½cup sour cream
- ½cup apricot preserves
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
Step 3Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
Step 4Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
Step 5Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
Step 6Remove 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.