Have you seen the cover contest going on for Runner’s World? Well, on a whim, I decided to enter it. I know I won’t win, but it would be totally awesome if I did. I’ve never entered myself into a contest like this before so I thought, “why the heck not?” I would really appreciate your vote. Click here to read my entry and vote for me! You can vote daily, so be sure to go back and vote again. 🙂
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| Vote for me! |
Today is recipe Monday. I’m changing it up a bit this week and giving you some yummy dessert goodness to chow on. I originally made this recipe two summers ago when I was part of a CSA. We didn’t join the CSA last summer or this summer because I frankly didn’t think I would have enough time to devote to my enormous bag of produce, plus find new recipes to try. Last summer having a newborn was tough, but this summer having an almost 5 year old and a toddler is crazy too! Next summer we will for sure rejoin because being part of a CSA is amazing.
Each week we would get an email telling us what to expect in our bag as well as some recipes and tips. One week we got apricots and I honestly had no idea what to do with them besides eat them raw, and I’m not really a big apricot fan. Thankfully there was an apricot recipe included with that week’s bag for cheesecake bars. You can use any fresh fruit for these bars. So if you don’t like apricots or they aren’t in season, use something else! Blueberries? Strawberries? Rhubarb?
Thank you, Fresh Fork Market, for opening my eyes to many new fruits and veggies. Love them all.
I hope you enjoy these treats!
Apricot Cheesecake Bars
Ingredients
- 18 graham
crackers - 1 cup
plus 2 tablespoons sugar - Coarse
salt - 1/2 cup
(1 stick) unsalted butter, melted - 10 ounces
apricots (about 4), halved, pitted, and cut into eighths - 1
tablespoon fresh lemon juice - 2
packages (8 ounces each) cream cheese, room temperature - 1/2 cup
sour cream, room temperature - 1/2
teaspoon pure vanilla extract - 2 large
eggs, room temperature, lightly beaten
Directions
Preheat oven to 350˚F. In a food
processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon
salt until fine crumbs form. Transfer to a medium bowl and stir in melted
butter until crumbs are moistened. Wipe processor bowl clean. With a
flat-bottomed 1-cup measure or glass, press crumbs evenly into a
9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on
a wire rack. Reduce heat to 325˚F.
processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon
salt until fine crumbs form. Transfer to a medium bowl and stir in melted
butter until crumbs are moistened. Wipe processor bowl clean. With a
flat-bottomed 1-cup measure or glass, press crumbs evenly into a
9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on
a wire rack. Reduce heat to 325˚F.
In a small saucepan, bring apricots,
1/4 cup sugar, and pinch of salt to a boil over medium-high, stirring,
until sugar dissolves. Reduce heat and simmer, stirring frequently, until
mixture is shiny, 10 minutes. In food processor, puree apricot mixture,
lemon juice, and 1 tablespoon water.
1/4 cup sugar, and pinch of salt to a boil over medium-high, stirring,
until sugar dissolves. Reduce heat and simmer, stirring frequently, until
mixture is shiny, 10 minutes. In food processor, puree apricot mixture,
lemon juice, and 1 tablespoon water.
In a large bowl, using an electric
mixer, beat cream cheese and sour cream on medium until smooth. Add 3/4
cup sugar and beat until smooth. Add vanilla and pinch of salt and beat
to combine. Add eggs and beat until smooth, scraping down bowl as needed.
Pour cream-cheese mixture into cooled crust and smooth top.
mixer, beat cream cheese and sour cream on medium until smooth. Add 3/4
cup sugar and beat until smooth. Add vanilla and pinch of salt and beat
to combine. Add eggs and beat until smooth, scraping down bowl as needed.
Pour cream-cheese mixture into cooled crust and smooth top.
Randomly drop small spoonfuls apricot
puree on cream-cheese mixture. With a skewer or thin-bladed knife, gently
swirl puree. Bake just until set, about 25 minutes. Let cool slightly in pan
on rack, then refrigerate until chilled and firm before cutting into
squares, 2 hours.
puree on cream-cheese mixture. With a skewer or thin-bladed knife, gently
swirl puree. Bake just until set, about 25 minutes. Let cool slightly in pan
on rack, then refrigerate until chilled and firm before cutting into
squares, 2 hours.
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| Mmm… cheesecake bars! |
So that’s that. I hope you make these
bars. They are seriously so delicious. And not all that unhealthy, right?
bars. They are seriously so delicious. And not all that unhealthy, right?
Don’t forget to enter to win a pair of Lunatik Athletiks compression socks!
Have a great day, everyone. And don’t
forget to vote for me! 😉
forget to vote for me! 😉
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What’s your inspiring fitness story?
Have you ever joined a CSA? Thoughts?
