Apricot  Cheesecake

Apricot Cheesecake

Tangy apricot cream and rich homemade cheesecake make a colorful and delicious dessert.

30 min.prep time 7:30total time
12 servings
1 Rating

Ingredients

Apricot Puree

1 (6-ounce) package dried apricot halves
1 1/2 cups water
2 tablespoons apricot-flavored brandy or orange juice

Crust

2/3 cup graham cracker crumbs
1/4 cup sugar
1/4 cup LAND O LAKES® Butter, melted

Filling

1 1/2 cups sugar
3 (8-ounce) packages cream cheese, softened
2 eggs
1 teaspoon vanilla

Topping

1 cup sour cream
2 tablespoons sugar
1/3 cup apricot preserves
1 apricot rose, if desired (see TIP)
Sugar

Directions

Place apricots halves and water in 2-quart saucepan. Cook over medium heat until very soft and water has evaporated (30 to 40 minutes). Remove from heat; stir in brandy. Cool completely (about 30 minutes).

Place apricot mixture in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process until mixture is smooth (1 to 2 minutes). Set aside.

Heat oven to 325°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan.

Combine 1 1/2 cups sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth. Add eggs and vanilla; continue beating until well mixed. Spoon 2 cups filling onto crust. Stir apricot puree into remaining filling; spoon on top of filling in pan.

Bake for 60 to 70 minutes or until set. Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely (about 2 hours).

Combine sour cream and 2 tablespoons sugar in small bowl. Spread over cheesecake. Press apricot preserves through strainer; drizzle over cheesecake. Refrigerate at least 3 hours. Garnish with apricot rose, if desired. Store refrigerated.

Recipe 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.

Nutrition Facts (1 serving)

Calories: 480

Fat: 29g

Cholesterol: 120mg

Sodium: 250mg

Carbohydrates: 53g

Dietary Fiber: 1g

Protein: 7g

Recipe #7188©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I have made this cheesecake several times. It always comes out perfect, very moist. I'm asked to bring it to every party in our neighborhood.

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