Apricot Nectar Cheesecake Tart Recipe

Name: Apricot Nectar Cheesecake Tart Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounce Pkg Pillsbury Refrigerated Pie Crusts; 1/4 ounce Envelope unflavored gelatin; 12 ounce Can apricot nectar; 1 c. Whipping cream; 11 ounce Cream cheese, softened; 1/2 c. Sugar; 1/4 tsp Nutmeg; 1 tsp Vanilla; 1 Tbsp. Lemon juice; 1 Tbsp. Sugar; 1 Tbsp. Flour; 2 tsp Amaretto Or possibly ...; 1/4 tsp Almond extract (opt); 1/2 c. Whipping cream (opt); 1 Tbsp. Powdered sugar (opt)

Servings: persons

15 ounce Pkg Pillsbury Refrigerated Pie Crusts
1/4 ounce Envelope unflavored gelatin
12 ounce Can apricot nectar
1 c. Whipping cream
11 ounce Cream cheese, softened
1/2 c. Sugar
1/4 tsp Nutmeg
1 tsp Vanilla
1 Tbsp. Lemon juice
1 Tbsp. Sugar
1 Tbsp. Flour
2 tsp Amaretto Or possibly ...
1/4 tsp Almond extract (opt)
1/2 c. Whipping cream (opt)
1 Tbsp. Powdered sugar (opt)

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 possibly 9"" pie pan.", "(Chill 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 min or possibly till lightly browned.", "Cold completely.", "In small saucepan, sprinkle gelatin over 1 c of the apricot nectar.", "Cook over low hat, stirring till gelatin dissolves.", "Chill 30 to 35 min till partially thickened.", "In small bowl, beat 1 c whipping cream till stiff peaks form.", "In large bowl, combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat till smooth and creamy.", "Add in lemon juice; blend well.", "Beat in apricot mix till well blended.", "Mix in whipped cream.", "Spread over cooled baked crust; chill 2 hrs.", "In small saucepan, combine 1 Tablespoons sugar and flour.", "Gradually stir in remaining 1/2 c apricot nectar.", "Cook over medium heat till mix boils and thickens, stirring constantly.", "Remove from heat; stir in amaretto.", "Cold to room temperature.", "Pour over tart; spread proportionately.", "Chill till topping is set, about 30 min.", "In small bowl, beat 1/2 c whipping cream and powdered sugar till stiff peaks form.", "Pipe or possibly spoon around edge of tart.", "Store in refrigerator."]

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

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 15 ingredients. The key ingredients include: 15 ounce Pkg Pillsbury Refrigerated Pie Crusts, 1/4 ounce Envelope unflavored gelatin, 12 ounce Can apricot nectar, 1 c. Whipping cream, and more.

Yes, Apricot Nectar Cheesecake Tart 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.

That's it — enjoy your meal!