Apricot Cheesecake Bars

1. 1

   Preheat the oven to 350u00b0F. Line a 12 x 8-inch baking pan with parchment paper, extending paper 1 inch above long sides for handles.

2. 2

   Combine graham crackers and 1/2 cup sugar in a food processor. Process to fine crumbs. Transfer crumbs to a medium bowl with butter. Mix well and press firmly into pan. Bake 15 mins. Cool completely. Reduce oven temperature to 325u00b0F.

3. 3

   Beat cream cheese, sour cream, 2 tbsp sugar and vanilla in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time. Pour mixture over cooled crust.

4. 4

   Puree apricots and lemon juice in a food processor, until smooth. Drop tablespoonfuls of puree over cheesecake mixture. Using a skewer or thin-bladed knife, gently swirl through puree to create a pattern.

5. 5

   Bake 25-30 mins, until just set in center. Cool in pan 10 mins. Cover. Refrigerate 2 hours, until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.