Apricot Cheesecake Recipe

Name: Apricot Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 cup Land O Lakes Butter, melted; 1 1/2 cups sugar; 3 (8-ounce) packages cream cheese, softened; 2 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); Sugar

Servings: persons

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
1/4 cup Land O Lakes Butter, melted
1 1/2 cups sugar
3 (8-ounce) packages cream cheese, softened
2 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)
Sugar

1
Place apricots halves and water in 2-quart saucepan.
2
Cook over medium heat 30-40 minutes or until very soft and water has evaporated.
3
Remove from heat; stir in brandy.
4
Cool completely.
5
Place apricot mixture in food processor bowl fitted with metal blade or 5-cup blender container.
6
Cover; process 1-2 minutes or until mixture is smooth.
7
Set aside.
8
Heat oven to 325F.
9
Combine all crust ingredients in bowl.
10
Press onto bottom of ungreased 9-inch springform pan.
11
Combine 1 1/2 cups sugar and cream cheese in bowl.
12
Beat at medium speed, scraping bowl often, until smooth.
13
Add eggs and vanilla; continue beating until well mixed.
14
Spoon 2 cups filling onto crust.
15
Stir apricot puree into remaining filling; spoon on top of filling in pan.
16
Bake 60-70 minutes or until set.
17
Loosen sides of cheesecake from pan by running knife around inside of pan.
18
Cool completely.
19
Combine sour cream and 2 tablespoons sugar in bowl.
20
Spread over cheesecake.
21
Press apricot preserves through strainer; drizzle over cheesecake.
22
Refrigerate at least 3 hours.
23
Garnish with apricot rose, if desired.
24
Store refrigerated.

985

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 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, 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.

Apricot Cheesecake

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