Apricot Cheesecake Recipe

Name: Apricot Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely crushed vanilla wafers; 3 Tbsp. butter or margarine, melted; 1/2 tsp. ground cinnamon; 1 env. KNOX Unflavored Gelatine; 1/3 cup cold water; 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1/2 cup sugar; 4 tsp. brandy, divided; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed; 1/2 cup finely chopped dried apricots; 1 jar (10 oz.) apricot preserves

Servings: persons

1 cup finely crushed vanilla wafers
3 Tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon
1 env. KNOX Unflavored Gelatine
1/3 cup cold water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
4 tsp. brandy, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup finely chopped dried apricots
1 jar (10 oz.) apricot preserves

1
Mix wafer crumbs, butter and cinnamon.
2
Press firmly onto bottom of 9-inch springform pan; set aside.
3
Sprinkle gelatine over water in small saucepan; let stand 1 min.
4
Cook on low heat 3 min.
5
or until gelatine is completely dissolved, stirring occasionally.
6
Beat cream cheese and sugar with electric mixer on medium speed until well blended.
7
Gradually add gelatine and 3 tsp.
8
of the brandy, beating until well blended.
9
Cover; refrigerate until slightly thickened.
10
Add whipped topping and apricots to cream cheese mixture; stir gently until well blended.
11
Pour over crust; cover.
12
Refrigerate several hours or until firm.
13
Mix preserves and remaining 1 tsp.
14
brandy in small saucepan; cook on low heat until preserves are melted and mixture is well blended, stirring occasionally.
15
Cool.
16
Spoon over cheesecake just before serving.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup finely crushed vanilla wafers, 3 Tbsp. butter or margarine, melted, 1/2 tsp. ground cinnamon, 1 env. KNOX Unflavored Gelatine, and more.

Yes, Apricot Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions