Apricot Cheesecake Recipe is a Canned fruit, low-Calorie spreadable fruit, and nectar give the golden wonder triple-apricot flavor.
Preparation: 3o minutes, Bake: 50 minutes, Makes 16 servings
Ingredients:
2 cups finely crushed butter cookies
1/3 cup butter, melted
1 15 1/4-oz. can unpeeled apricot halves
3 8-oz. pkg. cream cheese, softened
1 cup sugar
1 1/2 tsp. vanilla
3 eggs
1 l0-oz. jar low-calorie apricot spreadable Fruit
1/4 cup apricot nectar
Method:
Preheal oven to 325°F.
In medium bowl, combine crushed butter cookies and melted butter. Press mixture onto bottom and 2 inches up side of 9-inch springform pan. Bake for 8 to 10 minutes or until golden.
Meanwhile drain apricots, reserving 3 tablespoons syrup; coarsely chop apricots. In large bowl, Combine reserved syrup, cream
cheese, sugar, and vanilla.
Beat with electric mixer on low to medium speed until combined. Add egg all at once beat on low speed lust until combined. Stir in apricots. Pur mixture into crust lined pan.
Place pan in sha1lov baking pan. Bake about. 50 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes.
Loosen crust from side cool for 30 minutes. Remove side of pan cool cheesecake.
For Topping:
In small saucepan, cook and stir apricot Spreadable fruit over low heat t md 1 melted. Stir in apricot nectar. Spread topping Over cheesecake. Cover and chill for 4 to 24 hours.
 |
| Apricot Cheesecake Recipe |
