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Apricot Cheesecake Recipe

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This recipe for Apricot Cheesecake, by , is from The Drummer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth McAvoy
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups finely crushed butter cookies (about 30 cookies)
1/3 cup butter, melted
1 can (15-1/2 oz.) unpeeled apricot halves
3 pkgs.(8 oz.) cream cheese, softened
1 cup sugar
1-1/2 tsp. vanilla
3 eggs
1 jar (10 oz.) apricot spread
1/4 cup apricot nectar

Directions:
Directions:
Preheat oven to 325 degrees.
Crust:
In a med. bowl, combine crushed butter cookies and melted butter. Press evenly onto bottom and 2 inches up the sides of a 9-inch springform pan. Bake for 8-10 min. or until golden brown. Set aside.
Filling:
Drain apricot halves, reserving 3 tbsp. 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 eggs all at once, beating on low speed just until combined. Stir in chopped apricots. Pour filling into crust-lined pan. Place on a shallow baking pan in oven. Bake about 50 min. or until center appears nearly set when cheesecake is gently shaken. Cool in pan on a wire rack for 15 min. Loosen crust from side of pan and cool cheesecake 30 min. more. Remove sides of pan; cool cheesecake completely.
Glaze:
In a small saucepan, melt apricot spread over low heat. Remove from heat, stir in the apricot nectar. Spread over cheesecake. Cover and chill in refrigerator at least 4 hours before serving.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hour

 

 

 

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