Velvety Apricot Cheesecake

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READY IN: 3hrs 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350*F for crust.
  • Line base of a 9-inch springform pan with parchment paper. Spray paper and inner sides with Pam.
  • Stir together biscotti and melted butter in a bowl. Pat mixture lightly into bottom and partway up the sides of the prepared pan. Bake about 8 minutes in 350* oven. Remove and let completely cool.
  • For cheesecake: Combine 1/2 cup reserved syrup and gelatin in small saucepan; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth.
  • Combine apricot and gelatin mixture; set aside.
  • In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot mixture. Fold in whipped topping. Turn into prepared pan.
  • Easy Apricot Glaze (optional) Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool.
  • To garnish: slice reserved apricot halves into pieces; arrange in 2-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters.
  • Chill 3 hours.
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