Apricot Cheesecake Bars

Apricot Cheesecake Bars (adapted from Everyday Food)

For the crust

18 graham crackers
2 tablespoons granulated sugar
1/4 teaspoon salt
8 tablespoons (1/2 cup or 1 stick) unsalted butter, melted

For the apricot topping

10 ounces apricots (about 4 medium), halved, pitted and cut into eighths
1/4 cup granulated sugar
pinch salt
1 tablespoon fresh lemon juice
1 tablespoon water

For the cheesecake filling

16 ounces cream cheese, softened
1/2 cup sour cream, at room temperature
3/4 cup granulated sugar
1/2 teaspoon vanilla
2 large eggs, at room temperature and lightly beaten

To prepare the crust

Preheat oven to 350 degrees.

In a small saucepan, melt butter over medium - continue to cook, stirring constantly, until the butter releases a nutty aroma and starts to turn golden, about 5 to 8 minutes. Remove from the heat and set aside.

Place graham crackers, sugar and salt in a food processor and pulse until fine crumbs form. Drizzle in butter and pulse just until crumbs are evenly moistened.

Scoop mixture out into a 9" x 13" baking pan coated with nonstick spray - press crumbs evenly over the bottom to form the crust. Place pan into the oven and bake until the crust is firm, about 15 minutes. Remove and place on a wire rack to cool. Reduce oven heat to 325 degrees and wipe out processor with a paper towel.

To prepare apricot topping

In a small saucepan, add apricots, 1/4 cup sugar and pinch of salt - bring to a boil over medium-high, stirring, until sugar dissolves. Reduce heat to a simmer and cook, stirring frequently, until mixture is shiny, about 8 to 10 minutes. Pour mixture into the food processor and add lemon juice and water - process until smooth.

To prepare cheesecake filling

In a large mixing bowl, beat together cream cheese and sour cream until smooth. Add sugar, vanilla and salt, beating until smooth. Add eggs, one at a time, mixing just to combine after each. Scrape down the bowl once or twice during this process. Pour mixture into the cooled crust and spread evenly with an off-set spatula.

Drop small dollops of the apricot mixture over the filling. Gently swirl puree into the filling using a thin-bladed knife. Place pan into the oven and bake just until the filling is set, about 25 minutes. Remove from the oven and place pan on a wire rack to cool. Transfer pan into the refrigerator and chill for at least 2 hours before cutting into squares.

Makes about 24 servings.

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