Apricot Cheesecake Bars

By OralW

Ingredients

• 18 graham crackers
• 1 cup plus 2 tablespoons sugar
• coarse salt
• 1/2 cup (1 stick) unsalted butter melted
• 10 ounces apricots (about 4), halved, pitted, and cut into eighths
• 1 tablespoon fresh lemon juice
• 2 packages (8 oz) cream cheese, room temperature
• 1/2 cup sour cream, room temperature
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, room temperature, lightly beaten

Preparation

Step 1

Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teapoon 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, press crumbs evenly into a 9" x 13" baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. REDUCE HEAT TO 325 DEGREES.

2. In a small saucepan, bring apricots, 1/4 cup sugar (more if apricots are tart), and pinch of salt to a boil over medium high heat, stirring until sugar disolves. Reduce heat and simmer, stirring frequently until mixture is shiny, 10 minutes. In food processor puree apricot mixture, lemon juice, and 1 tablespoon water.

3. In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add 1/2 cup sugar and beat until smooth. Add vanilla and pinch of salt to combine. Add eggs and beat until smooth, scraping down bowl as needed. Pour cream cheese mixture into cooled crust and smooth top.

4. 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.