This cheesecake is an apricot lover's dream!
Apricot lovers unite! Finally, there's a cheescake that will indulge your desire for these terrific fruits. With just a hint of brandy, this cheesecake is sure to delight the masses, and maybe even get you a few converts too!
Instructions
1. Preheat oven to 325. Combine crushed cookies and melted butter in small bowl. Press into bottom and sides of 9" pan. Bake for 8 minutes or until golden. Set aside to cool.
2. Drain apricots, reserving 3 tablespoons of the syrup. Chop into rough small pieces. In large mixing bowl, combine cheeses, sugar, vanilla and reserved syrup. Beat until well combined. Add eggs and stir until combined. Stir in apricots. Pour into prepared crust.
3. Place pan on cookie sheet and bake for about 50 minutes or until center looks almost set when shaken. Cool on wire rack for 15 minutes then loosen crust from sides of pan. Let cool for an extra 30 minutes before removing pan sides. Let cool.
4. In saucepan place spreadable fruit, apricot nectar and brandy. Cook, stirring constantly until spreadable fruit is melted. Spread topping over cheesecake. Cover and refrigerate at least 5 hours before serving.
Tags: minutes until, sides cool, spreadable fruit