Apricot Cheesecake – a delicious recipe with butter, graham cracker crumbs, apricots, lemon juice, cream cheese, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine butter and graham cracker crumbs in a medium bowl. Transfer to a 9 inch tart pan and press into base and sides. Chill for 30 mins.
2
Meanwhile, combine apricots, 2 tbsp water and 1 tbsp lemon juice in a small saucepan. Cover and bring to a boil. Reduce heat and simmer, covered, for 15 mins, or until soft. Let cool slightly then blend or process until pulpy. Spread over base of chilled tart shell.
3
Preheat oven to 325u00b0F.
4
Beat cream cheese, sugar and remaining lemon juice until smooth. Beat in eggs, 1 at a time, beating well between additions. Beat in cream until combined. Pour into tart shell. Use a knife to swirl apricot mixture and cheesecake batter together. Bake for 1 hour, or until set.
5
Turn off oven. Let cheesecake cool in oven with door ajar. Refrigerate before serving.
812
kcal
Calories
70
g
Fat
31
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup butter, melted, 1/2 cup graham cracker crumbs, 5 oz dried apricots, 2 tbsp lemon juice, 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.
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