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...
- Preparation:
- Cooking:
- Total:
- Serves: 24 persons
Ingredients
- 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
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).Step 2
Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.Step 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.Step 4
Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.Step 5
Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.Step 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.