APRICOT CHEESECAKE TART

Apricot Cheesecake Tart image

Provided by Martha Stewart

Yield Makes one 10 1/2-by-7 1/2 tart

Number Of Ingredients 9

18 graham crackers, broken into pieces
1 stick (1/2 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

Steps:

Preheat oven to 350 degrees. Pulse crackers, butter, 2 tablespoons sugar, and 1/4 teaspoon salt in a food processor until crumbs are moistened. Transfer to a 10 1/2-by-7 1/2-inch tart pan with a removable bottom; using a flat-bottomed glass or measuring cup, press crumbs evenly into bottom and up sides. Bake until crust is firm, about 15 minutes. Transfer pan to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.
In the bowl of a mixer fitted with the paddle attachment, beat together cream cheese and sour cream on medium speed until smooth. Add 3/4 cup sugar; continue beating until smooth. Add vanilla and remaining pinch of salt; beat to combine. Add eggs; beat until smooth, scraping down sides of bowl as needed. Fill crust with cream-cheese mixture; smooth top.
Heat jam in a small saucepan to loosen. Strain into a small squeeze bottle; let cool. Squeeze small dots of jam onto cream-cheese mixture in evenly spaced lines. Bake until just set, about 25 minutes. Transfer pan to a wire rack and let cool slightly, then refrigerate until firm, about 2 hours. Cut into squares.