- 24
- 20 mins
- 100 mins
Ingredients
- 18 graham crackers
- 1 cup plus 2 Tbls sugar
- Coarse salt
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup strained apricot jam
- 1 Tbls. fresh lemon juice
- 2 pkgs (8 oz each) cream cheese, room temp
- 1/2 cup sour cream, room temp
- 1/2 tsp vanilla extract
- 2 large eggs, room temp, lightly beaten
Preparation
Step 1
Preheat oven to 350 F. In a food processor, process graham crackers, 2 Tbls sugar and 1/4 tsp salt until firm crumbs form. Transfer to a medium bowl and stir in melted butter until moistened. Wipe processor bowl clean. With a flat-bottomed 1 cup measure or glass, press crumbs evenly into a 9x13 pan. Bake until crust is firm, about 15 mins. Let cool on a wire rack. Reduce heat to 325 F.
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. 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 of apricot jam on cream cheese mixture. With a skewer or thin-bladed knife, gently swirl puree. Bake until set, about 25 mins. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting into squares (2 hours).