If you think cheesecake is tops, wait until you try this smooth and elegant dessert.
Apricot Cheesecake Bars
- Prep Time 25 min
- Total 4 hr 5 min
- Servings 64
- Ingredients 11
Ingredients
- 2 cups Gold Medal™ all-purpose flour
- 3/4 cup butter or margarine, softened
- 1/4 cup granulated sugar
- 1/3 cup light corn syrup
- 1/2 teaspoon salt
- 2 packages (8 ounces each) cream cheese, softened
- 3 eggs
- 1 cup light corn syrup
- 2 teaspoons vanilla
- 3/4 cup apricot preserves
- Powdered sugar, if desired
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches. Beat flour, butter, granulated sugar, 1/3 cup corn syrup and the salt in large bowl with electric mixer on low speed until dough forms. Press evenly in pan.
-
Step2Beat cream cheese in medium bowl on medium speed until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
-
Step3Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy.) Stir preserves; spread over hot bars. Refrigerate at least 3 hours until chilled.
-
Step4For 64 bars, cut into 8 rows by 4 rows; cut bars diagonally in half. Sprinkle with powdered sugar just before serving. Store covered in refrigerator.
Nutrition
95
Calories
5 g
Total Fat
1 g
Protein
12 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 95
- Calories from Fat
- 45
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 75 mg
- Potassium
- 20 mg
- Total Carbohydrate
- 12 g
- Dietary Fiber
- 0g
- Protein
- 1 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1 Fruit; 1 Fat;Tips from the Betty Crocker Kitchens
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