Apricot Cheesecake

Recipe by ReeLani
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups finely crushed butter cookies or 2 cups you could use graham crackers
  • 13
    cup butter, melted
  • 1
    (15 1/4 ounce) can unpeeled apricot halves
  • 3
    (8 ounce) packages cream cheese, softened
  • 1
    cup sugar
  • 1 12
    teaspoons vanilla extract
  • 1
    (10 ounce) jar apricot jam
  • 14
    cup apricot nectar
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DIRECTIONS

  • 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.
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