Apricot Cheesecake Recipe

Name: Apricot Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups dried apricots; 2/3 cup graham cracker crumbs; 1 1/2 tablespoons melted butter; 3 tablespoons apricot liqueur or 3 tablespoons brandy; 3 (8 ounce) packages fat-free cream cheese; 3/4 cup white sugar, plus; 1 tablespoon white sugar; 1 large egg; 2 egg whites; 1 cup yogurt cheese (in recipe data base by Di Neal) or 1 cup low-fat sour cream; 1/3 cup apricot jam

Servings: persons

1 3/4 cups dried apricots
2/3 cup graham cracker crumbs
1 1/2 tablespoons melted butter
3 tablespoons apricot liqueur or 3 tablespoons brandy
3 (8 ounce) packages fat-free cream cheese
3/4 cup white sugar, plus
1 tablespoon white sugar
1 large egg
2 egg whites
1 cup yogurt cheese (in recipe data base by Di Neal) or 1 cup low-fat sour cream
1/3 cup apricot jam

1
Preheat oven to 350 degrees.
2
Set aside 5 apricot halves.
3
In a 2 quart pan bring remaining apricots and 1/2 cup water to a boil.
4
Cover and reduce heat to a simmer, simmering 10 minutes.
5
Combine crumbs and melted butter.
6
Press into the bottom and 1/2 inch up the sides of a 8 inch springform pan.
7
In a food processor puree the cooked apricots and the water until smooth.
8
Add the liqueur, cream cheese, 3/4 cup sugar, egg and egg whites.
9
Whirl until smooth.
10
Scrape mixture into prepared pan.
11
Bake for 25 to 30 minutes-you want the center to be JUST jiggly.
12
Mix the yogurt cheese OR sour cream with the 1 T.
13
white sugar.
14
Spoon onto cake and spread to cover top.
15
Bake for 5 minutes more.
16
Run a thin bladed knife between the cake and the pan rim.
17
Chill cake in the fridge until cool.
18
Remove rim.
19
Melt the jam in the microwave and run through a strainer to get rid of the chunks, if you wish.
20
Cut the 5 apricot halves in half and place evenly around the rim of cake.
21
Chill for 1 hour more and serve.

742

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 3/4 cups dried apricots, 2/3 cup graham cracker crumbs, 1 1/2 tablespoons melted butter, 3 tablespoons apricot liqueur or 3 tablespoons brandy, 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