Tangy apricot cream and rich homemade cheesecake make a colorful and delicious dessert.
30 min.prep time
1 (6-ounce) package dried apricot halves
1 1/2 cups water
2 tablespoons apricot-flavored brandy or orange juice
2/3 cup graham cracker crumbs
1/4 cup sugar
1 1/2 cups sugar
3 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 cup sour cream
2 tablespoons sugar
1/3 cup apricot preserves
1 apricot rose, if desired (see TIP)
To make an apricot rose, place four dried apricot halves on waxed paper. Generously dust both sides with sugar. Cover with second sheet of waxed paper. Roll out apricots until flat and thin with rolling pin. Use fingers to shape or roll smallest apricot half, at an angle, to form center of rose. Gently wrap remaining halves, one at a time, around center to form petals. Secure with toothpick.