Apricot Almond Cheesecake Recipe

  1. Dry apricots give a zesty flavor to this creamy cheesecake.
  2. Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well.
  3. Press mix in bottom and 2 inches up sides of 9-inch spring-form pan.
  4. Set aside.
  5. In medium saucepan, combine apricots and 1/2 c. water.
  6. Cook covered over low heat 15 min or possibly till apricots are tender.
  7. Stir in 1/2 c. sugar.
  8. Puree in blender container or possibly food processor bowl with metal blade.
  9. Blend till mix is smooth.
  10. Set aside to cold.
  11. In large bowl, beat together 1 c. sugar, cream cheese, lowfat sour cream and almond extract.
  12. Add in Large eggs 1 at a time, beating well after each addition.
  13. Beat till smooth and creamy.
  14. Blend 1 c. cream cheese mix with apricot puree.
  15. Pour remaining cream cheese mix into pan.
  16. Carefully drop spoonfuls of apricotmixture randomly over cream cheese.
  17. Pull knife through batter in wide curves; turn pan and repeat for swirl effect.
  18. Bake at 350 degrees F. for 60 to 70 min or possibly till center is set.
  19. (To minimize cracking, place a shallow pan half full of warm water on lower oven rack during baking.)
  20. Cold to room temperature on cooling rack.
  21. Carefully remove sides of pan.
  22. Cover; chill at least 24 hrs before serving.
  23. Store in refrigerator.
  24. Amount

graham cracker crumbs, slivered almonds, brown sugar, margarine, apricots, water, sugar, sugar, cream cheese, sour cream, almond, eggs

Taken from cookeatshare.com/recipes/apricot-almond-cheesecake-68540 (may not work)

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