Apricot Amaretto Cheesecake Bars

These apricot amaretto cheesecake bars with pieces of sweet marinated apricots baked inside are deliciously indulgent and freeze well too.

Apricot Amaretto Cheesecake Bars

Here’s a recipe I developed to indulge two of my great loves, apricot and cheesecake…oh and let’s not forget Amaretto!

In this recipe, the sweet dried apricots soak up the Amaretto overnight before being added to the cheesecake batter.

Apricot and Amaretto is a fantastic flavour combination and they come together so deliciously in these incredible amaretto cheesecake bars.

Dried apricots for Apricot Amaretto Cheesecake Bars.

They are now a staple on my Holiday baking list not only because they combine great, rich flavours but because they freeze so well too.

Want even more cheesecake ideas? Be sure to check out this collection of Rock Recipes Most Popular Cheesecake related recipes.

Rock Recipes Top Ten Cheesecakes

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Apricot Amaretto Cheesecake Bars

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Apricot Amaretto Cheesecake Bars

Yield: 24 cookie bars

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Apricot and Amaretto is a delicious flavour combination and works wonderfully well in these cheesecake bars.

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Ingredients

For the marinated apricots

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• 4 ounces Amaretto liqueur
• 3/4 cup dried chopped apricots

For the Cookie Base

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• 1 cup flour
• 1/4 cup packed brown sugar
• 1/3 cup cold butter

For the Cheesecake Filling

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• 1 cup cream cheese, 8 oz or 250 grams by weight
• 3 tsp vanilla extract
• 1 tbsp lemon juice
• 1/4 cup white sugar
• 1 large egg

Instructions

For the marinated apricots

1. In an airtight container combine the amaretto and apricots.
2. Let the apricots soak in the Amaretto for 24-48 hours. Almost all the liqueur should be soaked up by the dried apricots but if just a little syrupy Amaretto is remaining, it's okay to add to the cheesecake mixture as well.

For the cookie base

1. In a food processor pulse together the flour, brown 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)
2. Save a 1/2 cup of this crumble mixture to sprinkle over the top later.
3. Press the rest of the crumble mixture into the bottom of a greased or parchment lined 9x9 inch square baking pan.
4. Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.

For the Cheesecake Filling

1. Beat together the cream cheese, vanilla extract, lemon juice, sugar and egg until very smooth.
2. Fold in the soaked apricots.
3. Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
4. Bake at 325 degrees F for 20 minutes. Let cool completely in the pan before cutting and serving. Refrigerate to store.

Nutrition Information

Yield

24

Serving Size

cookie bar
Amount Per Serving Calories 119Saturated Fat 3gCholesterol 24mgSodium 57mgCarbohydrates 12gSugar 8gProtein 1g

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