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Apricot Orange Cheesecake Bars |
Apricot Orange Cheesecake Bars
Apricot Orange Cheesecake Bars - a freezer friendly recipe with the delicious combination of dried apricots in a citrus flavored cheesecake surrounded by buttery shortbread crumble.
Cook time: 35 minutes
Total time: About 1 hour
Yield: 24 cookie bars
Ingredients
- 1 cup flour
- 1/4 cup sugar
- 1/3 cup + 1 tbsp cold butter
- 1 tsp vanilla extract
- FOR THE CHEESECAKE FILLING
- 1 cup (8 ounces) cream cheese
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 large egg
- 2 tsp grated orange zest, finely minced
- 3/4 cup chopped dried apricots
- In a food processor pulse together the flour, vanilla, sugar and butter until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
- Save a 1/2 cup of this crumble mixture to sprinkle over the top later.
- Press the rest of the crumble mixture into the bottom of a greased or parchment lined 9x9 inch square baking pan.
- Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
- Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
- Beat in the egg and orange zest.
- Fold in the chopped apricots.
- Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
- Bake at 325 degrees F for 20 minutes. Let cool completely in the pan before cutting and serving.
- Refrigerate in airtight containers. Freezes well too.
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