Apricot cheesecake

Apricot cheesecake

Ingredients/Components

• eggs - 3 item
• vanilla
• granulated sugar - 1 c
• butter, melted - 1/3 c
• apricot nectar - 1/4 c
• 8-oz - 3 pkg
• finely crushed butter cookies about 30 - 2 c
• Press mixture evenly onto bottom and 2 inches up the side of a 9-inch spring-form pan
• low calorie apricot spread - 1 jar

How to make apricot cheesecake:

In a medium bowl combine crushed butter cookies and melted butter. Press mixture evenly onto bottom and 2 inches up the side of a 9-inch spring-form pan. Bake at 325° for 8 to 10 minutes or until light golden brown.Filling:1 can (15 1/4-oz.) unpeeled apricot halves3 pkg. (8-oz. each) cream cheese, softened1 c. granulated sugar1 1/2 tsp. vanilla3 eggs1 jar (10-oz.) low calorie apricot spread1/4 c. apricot nectar Preheat oven to 325°. Prepare cookie crumb crust. Drain apricot halves, reserving 3 tablespoons of syrup. Coarsely chop apricots; set aside. In a large mixing bowl beat cream cheese, sugar, the reserved syrup and vanilla with an electric mixer until combined. Add the eggs all at once, beating on low speed just until combined. Stir in chopped apricots. Pour filling into the crust-lined pan. Place on a shallow baking pan in the oven. Bake about 50 minutes or until center appears nearly set when gently shaken. Cool in pan on wire rack 15 minutes. Loosen crust from sides of pan; cool completely.

Melt apricot spread in a small saucepan over low heat; remove from heat and stir in apricot nectar. Spread evenly over cheesecake to glaze. Cover and chill in refrigerator at least 4 hours before serving. Makes 16 servings.

Recipe categories: Cheesecake, Desserts, Cheese.