Apricot Cheesecake

We made classic cheesecake an even sweeter dessert by putting apricots inside and an apricot glaze on top.



by 2  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    2   cups 
    finely crushed butter cookies (about 30 cookies)
  • see savings
    On Sale
    1/3  cup 
    butter, melted
  • see savings
    On Sale
    1  15 1/4 ounce can 
    unpeeled apricot halves
  • see savings
    On Sale
    3  8  ounce package 
    cream cheese, softened
  • see savings
    On Sale
    1   cup 
    sugar
  • see savings
    On Sale
    1 1/2  teaspoons 
    vanilla
  • see savings
    On Sale
    3   
    eggs
  • see savings
    On Sale
    1  10  ounce jar 
    low-calorie apricot spread
  • see savings
    On Sale
    1/4  cup 
    apricot nectar

Directions
1.
Preheat oven to 325 degree F. For crust, in a medium bowl combine crushed butter cookies and melted butter. Press mixture evenly onto bottom and 2 inches up the sides of a 9-inch springform pan. Bake for 8 to 10 minutes or until golden. Set aside.
2.
For filling, drain apricot halves, reserving 3 tablespoons syrup. Coarsely chop apricots; set aside. In a large mixing bowl beat cream cheese, sugar, the reserved syrup, and vanilla with an electric mixer until combined. Add eggs all at once, beating on low speed just until combined. Stir in chopped apricots. Pour filling into crust-lined pan. Place on a shallow baking pan in oven. Bake about 50 minutes or until center appears nearly set when cheesecake is gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool cheesecake 30 minutes more. Remove the sides of the pan; cool cheesecake completely.
3.
For glaze, in a small saucepan melt apricot spread over low heat. Remove from heat; stir in the apricot nectar. Spread over cheesecake. Cover and chill in the refrigerator at least 4 hours before serving. Makes 16 servings.
Nutrition information
Per Serving: cal. (kcal) 333, Fat, total (g) 22, chol. (mg) 108, sat. fat (g) 13, carb. (g) 31, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 18, pro. (g) 5, vit. A (IU) 1263, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 12, Cobalamin (Vit. B12) (g) 0, sodium (mg) 213, Potassium (mg) 135, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Apricots for Easy Fruit Desserts, Cool Treats, and Salads
... lighter take on dessert. Raw Apricot Swirl Cheesecake Mini Pies Ricki Heller's little tarts are raw...Pretty and delicate, apricots are a favorite stone fruit at this time of year. Savor them while you... can because the season for apricots is so short that most get canned or dried. Look for fruit... read more...
Light & Luscious Lemon Cheesecake: An Alternative to Chcolate
...'re celebrating with lemon cheesecake instead; it keeps things seasonal by incorporating winter's citrus and stays... this lemon cheesecake recipe, because I've only ever had baked cheesecakes. This one forgoes eggs and relies... in the case of this cheesecake as lemon's vibrant, refreshing acidity plays the star role, supported... read more...
The Best Cheesecake for Easter and Any Other Night of the Week
...If you like dessert (who doesn't?!), then you know cheesecake is quite possibly the most perfect... something special. Cheesecake This all-purpose recipe gives the basics on a perfect cake. Once you... Cheesecake Why have just one dessert when you can enjoy the flavors of two? The topping of this cake tastes... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products