Ingredients
- 36 gingersnap cookies (about 9 oz)
- 1/4 cup(s) (1/2 stick) unsalted butter, at room temperature
- 3 8- ounce(s) pkgs cream cheese, at room temperature
- 3/4 cup(s) sugar
- 1 tablespoon(s) all-purpose flour
- 3 large eggs
- 1/2 cup(s) sour cream
- 1 teaspoon(s) pure vanilla extract
- 1 4- ounce(s) jar apricot baby food
Preparation
Step 1
Heat oven to 350°F. Line a 9 x 13-in. baking pan with nonstick foil, leaving a 3-in. overhang on two sides.
In a food processor, process the cookies until finely ground. Add the butter and pulse until blended. Press the cookie mixture into the bottom of the prepared pan. Bake until golden brown, 8 to 10 minutes.
Meanwhile, using an electric mixer, beat the cream cheese, sugar and flour until smooth. Beat in the eggs, sour cream and vanilla.
In a small bowl, whisk together the baby food and 2 Tbsp of the cheesecake batter. Spoon into a small resealable plastic bag.
Spread the remaining batter on top of the prepared crust. Snip off ¼ in. from one corner of the plastic bag and pipe lines lengthwise over the batter, spacing them ¾ in. apart. Drag a skewer or wooden pick up and down through the lines to form a pattern.
Bake until the cheesecake is just set (the center should still wobble slightly), 18 to 20 minutes. Let cool in the pan on a wire rack for 1 hour, then refrigerate until chilled, at least 3 hours and up to overnight. Using the overhangs, transfer the bar to a cutting board and cut into pieces.