Apricot Cheesecake

1. 1

   Simmer the apricots in water for 30 minutes, then drain. Preheat oven to 350u00b0.

2. 2

   Butter an 8 or 9-inch spring-form pan.

3. 3

   Toss the gingersnap crumbs with the melted butter in small mixing bowl. Press crumbs over the bottom and 1-inch up the side.

4. 4

   Puree the apricots with the orange zest in food processor fitted with the steel blade.

5. 5

   Beat cream cheese and sugar in large mixing bowl until smooth.

6. 6

   Beat in eggs one at a time.

7. 7

   Gently fold in sour cream and apricot puree until completely blended.

8. 8

   Pour into spring-form pan.

9. 9

   Bake until center is firm, 50 to 60 minutes. Cool on wire rack, then refrigerate until chilled.

10. 10

    Top with fruit, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.