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 Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 208 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese, softened
• ½ cup sour cream
• 3 large eggs
• ½ cup apricot preserves
• 1 (15 ounce) container ricotta cheese
• 16 ounces shortbread cookies
• ⅓ cup finely chopped dried apricots

Recipe 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.