Gene's No-Bake Apricot Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
½ cup butter (1 stick)
⅓ cup sugar
1½ cups Kellogg's Corn Flake Crumbs
Cream Cheese Filling:
1 can (30 ounces) apricot halves, drained (reserve liquid)
1½ envelopes of Knox unflavored gelatin
½ cup reserved liquid
2 (8-ounce) packages cream cheese
1 can sweetened condensed milk
2 tablespoons lemon or lime juice
1 (4½ ounce) container of Cool Whip, thawed
Apricot Glaze:
½ cup reserved liquid
1 teaspoon cornstarch
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Directions: |
Directions:Crust:
Cook butter and sugar in small pan until mixture boils; remove from heat and mix into crumbs. Remove 2 tablespoons of crumb mixture for garnish; press the rest into the bottom of 9" spring form pan. Chill.
Cream Cheese Filling:
1. Place ½ cup of reserved liquid into saucepan. Sprinkle gelatin on top. Heat until gelatin is dissolved. Cool.
2. Meanwhile, blend all but 4-5 apricots in blender. Add gelatin mix.
3. Next, beat softened cream cheese and condensed milk together until smooth. Add lemon or lime juice and apricot mixture. Fold in Cool Whip. Pour into spring form pan.
Garnish: Slice reserved apricot halves into pieces. Arrange in 2 piece clusters around the edge of cheesecake. Spoon apricot glaze on top. Sprinkle reserved crumbs around the edge of the cheesecake. Chill 3 hours or more.
Apricot Glaze:
Slowly add apricot juice to corn starch to get rid of lumps. Heat mixture, stirring constantly, until mixture is thick and clear. Cool. Spoon evenly over cheesecake. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This can be made with other fruits as well, such as pineapple or peaches.
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