Martha Stewart Apricot Cheesecake Tart

Martha Stewart apricot cheesecake tart is a creamy, tangy dessert with a graham cracker crust, cream cheese filling and dotted apricot jam that comes together in 3 hours 10 minutes. This make-ahead easy dessert fits Easter brunch, summer parties and holiday dinners.

Press the crumbs firmly up the sides and bake the crust until it feels firm, because a packed crust holds a clean square. Skip that and the filling soaks in and the pieces crumble apart when you cut them.

Martha dots strained apricot jam over the filling from a squeeze bottle in evenly spaced lines, which gives the tart its eye-catching pattern. Straining the warm jam first keeps the dots smooth, so no fruit chunks clog the tip.

Martha Stewart Apricot Cheesecake Tart

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

290

kcal

A buttery graham crust holds a smooth, tangy cream cheese filling that sets up firm in the fridge. Tiny jam dots bake right into the surface, so every square gets a sweet apricot note.

Ingredients

• 18 graham crackers, broken into pieces
  

• 1 stick (½ cup) unsalted butter, melted
  

• 1 cup plus 2 tablespoons sugar
  

• 1/4 teaspoon plus a pinch of kosher salt
  

• 1 pound cream cheese (two 8-ounce bars), room temperature
  

• 1/2 cup sour cream, room temperature
  

• 1/2 teaspoon pure vanilla extract
  

• 2 large eggs, room temperature, lightly beaten
  

• 1/2 cup apricot jam
  

Directions

• Make the crust: Preheat the oven to 350°F, then pulse 18 broken graham crackers, 1 stick melted butter, 2 tablespoons sugar and 1/4 teaspoon salt in a food processor. Pulse until the crumbs are moistened.
• Press and bake: Press the crumbs evenly into the bottom and up the sides of a 10 1/2-by-7 1/2-inch tart pan with a removable bottom, using a flat-bottomed glass. Bake about 15 minutes until firm, then cool completely and reduce the oven to 325°F.
• Beat the filling: Beat 1 pound cream cheese and 1/2 cup sour cream on medium speed with the paddle attachment until smooth. Then add 3/4 cup sugar and keep beating until smooth.
• Add vanilla and eggs: Add 1/2 teaspoon vanilla and a pinch of salt, then beat to combine. Add 2 lightly beaten eggs and beat until smooth, scraping down the bowl as needed.
• Fill the crust: Pour the cream cheese mixture into the cooled crust. Then smooth the top with a spatula.
• Prepare the jam: Heat 1/2 cup apricot jam in a small saucepan to loosen it. Strain it into a small squeeze bottle and let it cool.
• Dot and bake: Squeeze small dots of jam onto the filling in evenly spaced lines. Bake about 25 minutes, until the tart is just set.
• Chill and cut: Cool the tart slightly on a wire rack, then refrigerate about 2 hours until firm. Cut it into squares to serve.

Tools for this recipe

• Cuisinart 14-cup food processor, KitchenAid Artisan 5-quart stand mixer, Cuisinart fine mesh strainer set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different jam on top?

Yes, any smooth jam works, like raspberry or peach. Strain it first, since seeds and fruit chunks will clog the squeeze bottle.

How long does this tart keep in the fridge?

Cover it loosely and it keeps about 3 days in the fridge. The crust softens a bit each day, so the squares are best in the first 2 days.

Can I make it ahead for a party?

Yes, it needs at least 2 hours to chill anyway, so making it the night before works well. Cut it into squares just before serving for the cleanest edges.

What if I don't have a 10 1/2-by-7 1/2-inch tart pan?

An 8x8 square pan lined with parchment is the closest swap. The tart will be a little thicker, so check it at 25 minutes and bake a few minutes longer if the center still jiggles.

What's the biggest mistake with this tart?

Overbaking is the usual problem, because a tart baked past just set cracks as it cools. Pull it when the center barely wobbles, since it keeps firming up in the fridge.