Velvety Apricot Cheesecake Recipe

Name: Velvety Apricot Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups biscotti, crumbs for crust (approx 8 biscotti cookies); 1/4 cup melted butter, for crust; 30 ounces can apricot halves, drained (reserve syrup); 1 (2 1/2 tablespoon) envelope unflavored gelatin; 16 ounces cream cheese, softened; 14 ounces eagle brand sweetened condensed milk (1 can); 2 tablespoons fresh lemon juice; 1 (4 1/2 ounce) container Cool Whip; 1/2 cup reserved syrup (Easy Apricot Glaze); 1 teaspoon cornstarch (Easy Apricot Glaze)

Servings: persons

1 1/2 cups biscotti, crumbs for crust (approx 8 biscotti cookies)
1/4 cup melted butter, for crust
30 ounces can apricot halves, drained (reserve syrup)
1 (2 1/2 tablespoon) envelope unflavored gelatin
16 ounces cream cheese, softened
14 ounces eagle brand sweetened condensed milk (1 can)
2 tablespoons fresh lemon juice
1 (4 1/2 ounce) container Cool Whip
1/2 cup reserved syrup (Easy Apricot Glaze)
1 teaspoon cornstarch (Easy Apricot Glaze)

1
Heat oven to 350*F for crust.
2
Line base of a 9-inch springform pan with parchment paper. Spray paper and inner sides with Pam.
3
Stir together biscotti and melted butter in a bowl. Pat mixture lightly into bottom and partway up the sides of the prepared pan. Bake about 8 minutes in 350* oven. Remove and let completely cool.
4
For cheesecake: Combine 1/2 cup reserved syrup and gelatin in small saucepan; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth.
5
Combine apricot and gelatin mixture; set aside.
6
In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot mixture. Fold in whipped topping. Turn into prepared pan.
7
Easy Apricot Glaze (optional) Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool.
8
To garnish: slice reserved apricot halves into pieces; arrange in 2-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters.
9
Chill 3 hours.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups biscotti, crumbs for crust (approx 8 biscotti cookies), 1/4 cup melted butter, for crust, 30 ounces can apricot halves, drained (reserve syrup), 1 (2 1/2 tablespoon) envelope unflavored gelatin, and more.

Yes, Velvety 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.

Velvety Apricot Cheesecake

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