Apricot Cheesecake Bars

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

Diana

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,

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Servings 24 servings

Calories 265

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Course Bars, Desserts

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Ingredients

  

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Crust

• 2 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1/3 cup rolled oats
• 1 1/2 sticks butter, slightly softened (12 ounces)

Filling

• 12 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla
• 2 large eggs
• 2 cans, 15.25 ounces each apricot halves, drained, diced

Topping

• 2/3 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 4 tablespoons butter, melted
• 1/2 cup chopped nuts, optional

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: 1squareCalories: 265kcalCarbohydrates: 25gProtein: 3.8gFat: 17gFiber: 1.5g

Keyword apricot bars, cheesecake bars, oat topping, shortbread crust

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