Friday Cheesecake Blogging...
Apricot Cheesecake
Ingredients:
2 cups finely crushed butter cookies (about 30 cookies)
1/3 cup butter, melted
1 15-1/4-ounce can un-peeled apricot halves
3 8-ounce packages cream cheese, softened
1 cup sugar
1-1/2 teaspoon vanilla
3 eggs
1 10-ounce jar apricot preserves or jam
1/4 cup apricot nectar
Instructions:
Preheat oven to 325* degrees F. For crust, in a medium bowl combine crushed butter cookies and melted butter. Press mixture evenly onto bottom and 2 inches up the sides of a 9-inch spring-from pan. Bake for 8 to 10 minutes or until golden. Set aside.
For filling, drain apricots halves, reserving 3 tablespoons 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 minutes or until center appears nearly set when cheesecake is gently shaken. Cool in pan on a wire rack for 15 minutes.
Loosen crust from sides of pan and cool cheesecake 30 minutes more. Remove the sides of the pan; cool cheesecake completely. For 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 the refrigerator at least 4 hours before serving. Makes 12-16 servings.
Ingredients:
2 cups finely crushed butter cookies (about 30 cookies)
1/3 cup butter, melted
1 15-1/4-ounce can un-peeled apricot halves
3 8-ounce packages cream cheese, softened
1 cup sugar
1-1/2 teaspoon vanilla
3 eggs
1 10-ounce jar apricot preserves or jam
1/4 cup apricot nectar
Instructions:
Preheat oven to 325* degrees F. For crust, in a medium bowl combine crushed butter cookies and melted butter. Press mixture evenly onto bottom and 2 inches up the sides of a 9-inch spring-from pan. Bake for 8 to 10 minutes or until golden. Set aside.
For filling, drain apricots halves, reserving 3 tablespoons 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 minutes or until center appears nearly set when cheesecake is gently shaken. Cool in pan on a wire rack for 15 minutes.
Loosen crust from sides of pan and cool cheesecake 30 minutes more. Remove the sides of the pan; cool cheesecake completely. For 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 the refrigerator at least 4 hours before serving. Makes 12-16 servings.
Labels: friday cheesecake blogging
Stop it! You're killing me with my own drool.
Posted by
Peacechick Mary |
5:36 AM
This cheesecake blogging is getting addicting! And fattening! I think I just gained 3 poundds!!!
Posted by
bluegrrrrl |
5:50 AM
Sumo, this is such a challenge. I'm not a fan of cheesecake, but I think chocolate is a food group. But your recipies sound wonderful. I could try making one, and bring it to a party, now that's an idea.
Posted by
DivaJood |
10:48 AM
That looks scrumptious! I adore cheesecake. All kinds of cheesecake. I will have to try your recipe. And I think you overestimated those servings. My slice would definitely 'eat' up at least 3!
And welcome to ‘The Fat Lady Sings’, my dear. We are blessed to have you!
Posted by
The Fat Lady Sings |
11:57 AM
Apricots are one of my favorites...add cheesecake and wow! I have to agree with TFLS. That cheesecake would have 4 servings:)
Posted by
oldwhitelady |
9:41 PM
Except for DivaJood...I think there may be some serious cheescake abuse being done here...hmmm! Coffee or Tea anyone? Or is there a milk person on board of the cheesecake train? I take mine with anything.
Posted by
sumo |
10:12 PM
As packed as my schedule is right now, before next week ends I will have made the apricot cheesecake.
The heavenly picture demands this of me.
Posted by
mirth |
10:51 PM
I have to admit it does look yummilicious.
Posted by
sumo |
11:12 PM
Beautiful, sumo! I was finally able to print it off. As you are aware, I had computer problems over the weekend, and couldn't reach either of my network printers. But your recipe is preserved for posterity now. I love apricots. Thank you!!
Posted by
Steve Bates |
9:28 AM
Glad you didn't miss it Steve...I worried that you would with your PC troubles. I was going to offer to print it and send it to you.
Posted by
sumo |
11:25 PM