Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert. It's easy to make pretty decorative patterns. Try shallow back-and-forth motions, figure eights, and loose spirals.

Everyday Food, July/August 2010


Recipe Summary

20 mins
1 hr 20 mins
Makes 24


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. 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 degrees.

  • 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.

  • 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.

  • 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.


Change it up: Substitute 3/4 cup strained jam for the apricot mixture -- we like blueberry.


Reviews (4)

116 Ratings
  • 5 star values: 19
  • 4 star values: 17
  • 3 star values: 43
  • 2 star values: 31
  • 1 star values: 6
Rating: 5 stars
I thought this was really good and nice to make for a crowd. My boss has an apricot tree and gave me some, and since she loves cheesecake, I knew I had to make this. Everyone at work loved it and it looks very pretty without a lot of effort. Nice recipe! I am sure you could substitute many other fruits or just use good perseveres and it would work out great, haven't tried that yet but I probably will with raspberry which is my favorite fruit.
Rating: Unrated
This was so delicious! I made it for a bachelorette party dinner and thought it would make 16 or so squares from an 8 x 8 pan, but it made quite a few more in the 9 x 13 pan! The leftovers froze well. I made it easy on myself and used apricot jam on top. Pretty, and so tasty. My only thought is that the crust was a little thick for the crust-to-topping ratio -- in my opinion.
Rating: Unrated
I have made this and everyone really enjoyed it. I plan to substitute strawberries next time I try it.
Rating: Unrated
I'm surprised by no reviews yet, because it's a great recipe. My adaptations were to substitute plums for the apricots, lowfat cream cheese, greek yogurt for sour cream, and 3 whites instead of 2 whole eggs. I worried the water content of my plums might be higher than apricots as it didn't get very thick. I cooked it a few extra minutes and didn't add the water or lemon. Plums are tangy enough w/o lemon. It turned out beautiful and so delicious!