Apricot Nectar Cheesecake Tart Recipe

Name: Apricot Nectar Cheesecake Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces pie shell (9 inch) refrigerated pkg; 1/4 ounce gelatin, unflavored; 12 ounces apricot nectar can; 1 cup heavy whipping cream; 11 ounces cream cheese softened; 1/2 cup sugar; 1/4 teaspoon nutmeg; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 tablespoon sugar; 1 tablespoon flour, all-purpose; 2 teaspoons amaretto liqueur or 1/4 teaspoons almond extract, optional; 1/2 cup heavy whipping cream optional; 1 tablespoon powdered sugar optional

Servings: persons

15 ounces pie shell (9 inch) refrigerated pkg
1/4 ounce gelatin, unflavored
12 ounces apricot nectar can
1 cup heavy whipping cream
11 ounces cream cheese softened
1/2 cup sugar
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon flour, all-purpose
2 teaspoons amaretto liqueur or 1/4 teaspoons almond extract, optional
1/2 cup heavy whipping cream optional
1 tablespoon powdered sugar optional

1
["Heat oven to 450 degrees.", "Prepare pie crust according to package directions for one-crust baked shell using 10"" tart pan with removable bottom or 9"" pie pan.", "(Refrigerate remaining crust for later use.)", "Place prepared crust in pan; Press in bottom and up sides of pan.", "Trim edges if necessary.", "Bake for 9 to 11 minutes or until lightly browned.", "Cool completely.", "In small saucepan, sprinkle gelatin over 1 cup of the apricot nectar.", "Cook over low hat, stirring until gelatin dissolves.", "Refrigerate 30 to 35 minutes until partially thickened.", "In small bowl, beat 1 cup whipping cream until stiff peaks form.", "In large bowl, combine cream cheese, 1/2 cup sugar, nutmeg and vanilla; beat until smooth and creamy.", "Add lemon juice; blend well.", "Beat in apricot mixture until well blended.", "Fold in whipped cream.", "Spread over cooled baked crust; refrigerate 2 hours.", "In small saucepan, combine 1 tablespoon sugar and flour.", "Gradually stir in remaining 1/2 cup apricot nectar.", "Cook over medium heat until mixture boils and thickens, stirring constantly.", "Remove from heat; stir in amaretto.", "Cool to room temperature.", "Pour over tart; spread evenly.", "Refrigerate until topping is set, about 30 minutes.", "In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form.", "Pipe or spoon around edge of tart.", "Store in refrigerator."]

733

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 14 ingredients. The key ingredients include: 15 ounces pie shell (9 inch) refrigerated pkg, 1/4 ounce gelatin, unflavored, 12 ounces apricot nectar can, 1 cup heavy whipping cream, and more.

Yes, Apricot Nectar Cheesecake Tart 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 Nectar Cheesecake Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions