Apricot Cheesecake Recipe – a delicious recipe with gingersnap crumbs, butter, orange, cream cheese, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For The Crust:Mix the gingersnap crumbs with the melted, butter in a bowl.
2
Pat over the bottom and up side of a 9-inch springform pan.
3
For The Filling:Place the apricots in a saucepan with water to cover.
4
Simmer for 20 min to soften; drain.
5
Puree the apricots with the orange zest in a food processor.
6
Beat the cream cheese in a mixer bowl till light and fluffy.
7
Add in the sugar, beating at low speed till smooth.
8
Add in the Large eggs 1 at a time, beating well after each addition.
9
Mix in the lowfat sour cream and the apricot puree.
10
Spoon into the prepared crust.
11
Bake at 325 degrees for 50 to 60 min or possibly till set.
12
Cold on a wire rack.
13
Refrigeratefor 8 hrs or possibly longer before serving.
14
Note:Use gingersnap crumbs with this cheesecake for a delicious complement to the apricots.
1132
kcal
Calories
83
g
Fat
78
g
Carbs
27
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 7 ingredients. The key ingredients include: 1 1/2 c. gingersnap crumbs, 3 Tbsp. melted butter, 1 c. dry apricots Grated zest of 1 orange, 24 ounce cream cheese, softened, and more.
Yes, Apricot Cheesecake Recipe 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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