Apricot Cheesecake
30 min
07 hrs 30 min


Apricot Puree

1 (6-ounce) package dried apricot halves

1 1/2 cups water

2 tablespoons apricot-flavored brandy  


2/3 cup graham cracker crumbs

1/4 cup sugar

1/4 cup Land O Lakes® Butter, melted


1 1/2 cups sugar

3 (8-ounce) packages cream cheese , softened

2 large Land O Lakes® Eggs

1 teaspoon vanilla


1 cup sour cream

2 tablespoons sugar

1/3 cup apricot preserves


1 apricot rose, if desired (see Tip)


 *Substitute orange juice.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    Heat oven to 325°F.

  4. STEP 4

    Combine all crust ingredients in bowl. Press onto bottom of ungreased 9-inch springform pan.

  5. STEP 5

    Combine 1 1/2 cups sugar and cream cheese in 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.

  6. STEP 6

    Bake 60-70 minutes or until set. Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely.

  7. STEP 7

    Combine sour cream and 2 tablespoons sugar in 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.

Tip #1

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.


29Fat (mg)
120Cholesterol (mg)
250Sodium (mg)
53Carbohydrates (g)
1Dietary Fiber
7Protein (g)


Explore reviews from
our online community

  December 19, 2016

Made this today with combination of neufatchel and fat free cream cheese and it was still a huge hit. Had to double the crust to have enough but will definitely make again. Not very complex to make either! Recommended.

— says CJ
  October 11, 2008

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.

— says linda
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