A brown sugar shortbread crust and crunchy, buttery, oat and brown sugar topping makes these apricot cheesecake bars irresistible! I used canned apricots, but peaches would work as well. Or you might try pineapple in the filling. The recipe makes a big pan of apricot cheesecake bars, perfect for a gathering.
How To Store Apricot Cheesecake Bars
- Refrigerate these cheesecake bars in an airtight container and enjoy them within 4 to 5 days.
- The cheesecake bars may be frozen. Wrap individual bars in plastic wrap and foil and place them in a resealable freezer bag.
Apricot Cheesecake Bars
These cheesecake bars are the perfect dessert for a gathering, and they have it all! A brown sugar shortbread crust, creamy apricot filling, and a buttery, crunchy oat topping,
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 servings 1x
- Category: Desserts, Bars
- Method: Bake
Ingredients
Scale
Crust
Filling
Topping
Instructions
- Preheat the oven to 350 F.
- Grease a 9-by-13-by-2-inch baking pan.
- In a medium bowl, combine 2 cups of flour with 1/2 cup of packed brown sugar, 1/3 cup of oats, and 1 1/2 sticks of softened butter. With fingers or a pastry blender, combine the mixture until blended. Press the mixture into the prepared baking pan. Bake for 10 minutes.
- In a mixing bowl with an electric mixer, beat the cream cheese until smooth and creamy. Add 1/2 cup of granulated sugar, the vanilla, and the eggs; beat until blended. Pour the mixture over the hot baked crust. Sprinkle the diced apricots over the cream cheese layer.
- Combine the remaining 2/3 cup of oats, 1/4 cup of flour, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 4 tablespoons of melted butter. Add chopped nuts, if desired. Blend until crumbly and sprinkle over the apricot layer.
- Bake for 25 minutes, or until the filling is set and the topping is lightly browned.
Nutrition
- Serving Size: 1 square
- Calories: 265 grams
- Fat: 17 grams
- Carbohydrates: 25/7 grams
- Fiber: 1.5 grams
- Protein: 3.8
