Prep 20 mins
Cook 6 hrs
A heavenly sounding dessert, even for someone like me who doesn't really care for cheesecake. I haven't tried this one yet but have been asked to make it soon. I've included all the time for cooling in the "cook time".
- 2 cups finely crushed butter cookies or 2 cups you could use graham crackers
- 1⁄3 cup butter, melted
- 1 (15 1/4 ounce) canunpeeled apricot halves
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 1⁄2 teaspoons vanilla extract
- 3 eggs
- 1 (10 ounce) jar apricot jam
- 1⁄4 cup apricot nectar
- Preheat oven to 325.
- Combine cookie crumbs and melted butter and press evenly on the bottom and 2" up the sides of a 9" springform pan.
- Bake 8-10 minutes or'til golden brown and set aside.
- Drain apricot halves reserving 3 tablespoons of the syrup.
- Coarsely chop the apricots and set aside.
- In a large bowl beat the cream cheese, sugar, reserved apricot syrup and vanilla with a mixer'til combined.
- Add eggs all at once beating on low speed just'til combined.
- Stir in chopped apricots.
- Pour filling into prepared crust and place on a shallow baking pan in the oven.
- Bake about 50 minutes or'til center appears nearly set when cheesecake is gently shaken.
- Cool in pan on a wire rack for 15 minutes, then loosen crust from sides of pan and cool cheesecake 30 minutes more.
- Remove the sides of the pan and cool completely.
- For the glaze melt apricot spread in a small saucepan over low heat.
- Remove from heat, stir in the apricot nectar and spread over the cheesecake.
- Cover and chill in refrigerator at least 4 hours before serving.
I made this exactly as indicated as wasn't happy with it. I made it a second time with some modifications and it came out perfect. Make sure you tightly pack the crushed cookies for a total of 2 cups. Otherwise, you won't get enough to make the crust adequately. I couldn't find a 10 oz jar of apricot jam, but used a 10 oz jar of apricot 'spreadable fruit', which worked just fine. Also, put your coarsely chopped apricots on some paper towels and then press most of the juice out of them. Otherwise, the excess juice will cause a 'ricotta cheese' texture in the finished product...unless you like that. I prefer 'creamy' and found that pressing most of the juice out did not alter the flavor the second time and made the cake 'creamy'. Lastly, I have a new gas oven, but still found that I had to bake it for a total of 86 minutes the first time, and 83 minutes the second time. I like the cheesecake to rise and crack a little around the edges, with a few brown spots on the top. That way I know it has been cooked adequately. I've made cheesecakes many different ways and have that this doesn't affect the cake at all, as it 'settles' as it cools anyways. With the topping on it, nobody notices the lines around the edges anyways. Both cakes were a hit, but the second one with the modifications received better reviews.