Orange Infused Fruit Cake Cheesecake Bars With Apricot Glaze

Looking for a dessert that perfectly blends comforting tradition with creamy indulgence? These Orange Infused Fruit Cake Cheesecake Bars with Apricot Glaze are a delightful treat that’s sure to impress! We’ve taken the classic flavors of fruitcake – warm spices, dried fruits, and nuts – and layered them with a luscious cheesecake filling, all finished with a shimmering apricot glaze. These bars are perfect for holiday gatherings, afternoon tea, or simply a special indulgence any time of year. The combination of textures, from the crumbly base to the smooth cheesecake and sticky glaze, is simply irresistible. Let’s get baking!

What You’ll Need: The Ingredient Rundown

• 200g (7oz) All-Purpose Flour: The foundation of our fruitcake base, providing structure and a tender crumb. Ensure it’s measured accurately – spooning the flour into the measuring cup and leveling it off is best, rather than scooping directly from the bag.
• 150g (5oz) Unsalted Butter, Softened: Crucial for creating a light and fluffy base. Softened butter should be at room temperature, easily yielding to gentle pressure. Using unsalted butter allows you to control the overall saltiness of the recipe.
• 100g (3½oz) Granulated Sugar (for base): Adds sweetness and helps create a tender texture in the fruitcake base.
• 2 Large Eggs, Divided: We’ll use one egg for the base and one for the cheesecake filling. Eggs bind the ingredients together and contribute to richness and structure.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile, adding a warm and aromatic note. Alcohol-free ensures it’s suitable for all.
• 1 tsp (5g) Ground Cinnamon: A key spice in fruitcake, providing warmth and depth of flavor.
• ½ tsp (2g) Ground Ginger: Complements the cinnamon beautifully, adding a subtle spicy kick.
• ¼ tsp (1g) Ground Cloves: A potent spice, use sparingly! Cloves add a distinctive warmth and complexity to the fruitcake flavor.
• 150g (5oz) Mixed Dried Fruit (Raisins, Currants, Candied Orange Peel): The heart of the fruitcake! A mix of raisins, currants, and candied orange peel provides a chewy texture and bursts of fruity sweetness. Feel free to customize with your favorite dried fruits.
• 75g (2½oz) Chopped Walnuts or Almonds: Adds a delightful crunch and nutty flavor. Walnuts and almonds are classic choices, but pecans or hazelnuts would also work well.
• 300g (10½oz) Cream Cheese, Softened: The star of the cheesecake filling! Full-fat cream cheese is recommended for the richest and creamiest texture. Ensure it’s fully softened to avoid lumps.
• 100g (3½oz) Granulated Sugar (for filling): Sweetens the cheesecake filling and balances the tanginess of the cream cheese.
• 1 Large Egg (for filling): Adds richness and helps set the cheesecake filling.
• Zest of 1 Orange: Provides a bright, citrusy aroma and flavor that complements the dried fruits and spices. Use a microplane for the finest zest.
• 2 tbsp (30ml) Fresh Orange Juice: Enhances the orange flavor and adds moisture to the cheesecake filling.
• 150g (5oz) Apricot Jam: Creates a beautiful, glossy glaze that adds sweetness and a fruity tang. Smooth apricot jam is preferred.
• 1 tbsp (15ml) Fresh Lemon Juice: Brightens the apricot glaze and balances the sweetness.
• 30g (1oz) Sliced Toasted Almonds, for garnish: Adds a final touch of crunch and visual appeal. Toasting the almonds enhances their flavor.
• Powdered Sugar, for dusting: A delicate finishing touch that adds a touch of sweetness and elegance.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Mixed Dried Fruit: Feel free to use your favorite combination of dried fruits, such as cranberries, cherries, or figs.
• Nuts: Pecans, hazelnuts, or macadamia nuts can be substituted for walnuts or almonds.
• Apricot Jam: Peach or raspberry jam can be used as an alternative glaze.

Step-by-Step Instructions for Orange Infused Fruit Cake Cheesecake Bars

1. Prepare the Oven and Pan: Preheat your oven to 175°C (350°F). This ensures even baking. Line a 20x20cm (8×8 inch) square pan with parchment paper, leaving an overhang on the sides. This parchment paper sling will make it incredibly easy to lift the finished bars out of the pan for cutting.
2. Make the Fruit Cake Base: In a large bowl, cream together the softened butter and 100g (3½ oz) of granulated sugar until the mixture is light and fluffy. This process incorporates air, resulting in a tender base. Add one egg and the vanilla extract, mixing well after each addition.
3. Combine Dry Ingredients: Sift together the flour, cinnamon, ginger, and cloves. Sifting ensures these ingredients are evenly distributed and prevents clumps. Gently fold the sifted dry ingredients into the butter mixture until just combined.
4. Incorporate Fruit and Nuts: Fold in the mixed dried fruit and chopped walnuts or almonds. Ensure they are evenly distributed throughout the batter. This step adds texture and flavor to the base.
5. Press and Bake the Base: Press the batter firmly into the prepared pan, creating an even 1cm (½ inch) thick layer. Use the back of a spoon or your fingers to ensure it’s well compacted. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
6. Prepare the Cheesecake Filling: While the base cools, reduce the oven temperature to 160°C (325°F). In a separate bowl, beat the softened cream cheese with 100g (3½ oz) of granulated sugar until smooth and creamy.
7. Add Remaining Filling Ingredients: Add the second egg, orange zest, orange juice, and a pinch of salt to the cream cheese mixture. Mix until everything is well combined and the filling is smooth. Be careful not to overmix, as this can lead to a cracked cheesecake.
8. Assemble and Bake the Cheesecake Bars: Spread the cheesecake mixture evenly over the cooled fruit cake base. Smooth the top with a spatula. Bake for 25-30 minutes, until the edges are set and the center is just slightly wobbly.
9. Cooling Process: Turn off the oven, open the door slightly, and let the bars cool inside for 15 minutes. This gradual cooling helps prevent cracking. Then, transfer the pan to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely.
10. Make the Apricot Glaze: In a small saucepan, combine the apricot jam and lemon juice. Heat over low heat, stirring constantly, until the jam is smooth and glossy, about 2-3 minutes. Remove from heat and let cool slightly.
11. Glaze and Garnish: Once the bars are fully set, drizzle the apricot glaze over the surface, allowing it to pool into the cracks. Garnish with toasted almond slices and a light dusting of powdered sugar.
12. Cut and Serve: Cut into even squares or bars using a sharp knife warmed under hot water for clean cuts.

The Science Behind the Orange Infusion

The combination of orange zest and juice isn’t just about flavor; it’s about enhancing the overall texture and moisture of these bars. The acidity in the orange juice helps tenderize the cheesecake filling, while the zest releases aromatic oils that complement the dried fruit and spices. This infusion process creates a harmonious blend of flavors that elevates the dessert beyond a simple fruit cake and cheesecake combination. The orange also acts as a natural emulsifier, helping to bind the ingredients together for a smoother, more cohesive texture.

Selecting the Best Dried Fruit

The quality of your dried fruit significantly impacts the final flavor of these bars. Opt for plump, moist dried fruits rather than those that are dry and brittle. A mix of raisins, currants, and candied orange peel provides a delightful complexity. If you’re using candied peel, ensure it’s not overly sugary. Soaking the dried fruit in warm orange juice for 30 minutes before adding it to the batter can further enhance its moisture and flavor.

Achieving a Clean Cut Every Time

Cutting cheesecake bars cleanly can be tricky. The key is to use a sharp knife and warm it under hot water before each cut. Wipe the knife clean between cuts to prevent the glaze and cheesecake from sticking. Alternatively, you can use unflavored dental floss to slice through the bars – this creates incredibly clean lines.

Why This Recipe Works: The Balance of Flavors and Textures

This recipe isn’t just about throwing ingredients together; it’s about creating a balance. The buttery, spiced fruit cake base provides a sturdy and flavorful foundation. The creamy, tangy cheesecake filling offers a delightful contrast in texture and taste. The apricot glaze adds a touch of sweetness and shine, while the toasted almonds provide a satisfying crunch. The orange infusion ties everything together, creating a cohesive and unforgettable dessert experience. The slight wobble in the center of the cheesecake after baking is intentional – it ensures a moist and creamy texture.

Storing Your Orange Infused Fruit Cake Cheesecake Bars

These bars are best enjoyed chilled. Store them in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

Can I use different nuts?

Yes, pecans or macadamia nuts would also be delicious in this recipe.

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend.

Can I skip the apricot glaze?

While the glaze adds a lovely shine and flavor, you can skip it if you prefer. A dusting of powdered sugar will still look beautiful.

Conclusion

These Orange Infused Fruit Cake Cheesecake Bars with Apricot Glaze are a delightful treat that’s perfect for any occasion. The combination of flavors and textures is simply irresistible. Don’t forget to save this recipe to your Pinterest board for later! Pin this recipe!

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