Apricot Cheesecake Recipe

• 1 1/2 c. gingersnap crumbs
• 3 Tbsp. melted butter
• 1 c. dry apricots Grated zest of 1 orange
• 24 ounce cream cheese, softened
• 3/4 c. sugar
• 4 x Large eggs
• 1/2 c. lowfat sour cream

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.

gingersnap crumbs, butter, orange, cream cheese, sugar, eggs, sour cream

Taken from cookeatshare.com/recipes/apricot-cheesecake-68679 (may not work)