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Ingredients
- 2 cups finely crushed butter cookies
- 1/3 cup butter, melted
- 1 15-1/4oz. can unpeeled apricot halves
- 3 80z. pkg. cream cheese, softened
- 1 cup sugar
- 1-1/2 tsp. vanilla
- 3 eggs
- 1 100z. jar apricot spreadable fruit
- 1/4 cup apricot nectar
Details
Servings 16
Preparation
Step 1
preheat oven to 325. In medium bowl, combine crushed cookies and melted butter.
press mixture in botoom and 2" up the side of a 9" springform pan.
Bake 8-10 minutes or until golden.
Meanwhile, drain the apricots, reserving 3 tablespoons of 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 eggs all at once; beat on low speed just until combined. Stire in apricots.
Pour mixture into crust-lined pan.
Place pan in shallow baking pan. Bake about 50 minutes until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes.
Loosen crust from the side; cool for 30 minutes. Remove side of pan; cool cheesecake.
For topping: In small saucepan, cook and stir apricot spread over low heat until melted. Stir in apricot nectar.
Spread topping over cheesecake.
Cover an chill for 4 to 24 hours.
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