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How to Make Apricot Cheesecake - A Step-by-Step Guide

Apricot Cheesecake is a delicious and decadent dessert that is perfect for any occasion. This creamy and tangy dessert is a sure hit with family and friends, and it's incredibly easy to make. With a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a sweet and tangy apricot topping, this dessert is a wonderful blend of flavors and textures.

One of the best things about this recipe is that it's incredibly versatile. You can easily adapt it to suit your own taste...

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Ingredients

  • 1 ⅓ cups almond flour
  • 3 tablespoons brown sugar
  • 2 tablespoons sliced almonds, chopped
  • 2 tablespoons butter, melted
  • 8 ounces dried apricots
  • water to cover
  • 2 tablespoons amaretto liqueur
  • 1 teaspoon white sugar, or to taste
  • 3 (8 ounce) packages cream cheese, softened
  • ¾ cup white sugar
  • ½ cup sour cream
  • 2 tablespoons cornstarch
  • 1 ½ teaspoons vanilla extract
  • 3 eggs, at room temperature
  • 1 ½ cups sour cream
  • 3 tablespoons white sugar
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr 8 mins
  • Additional Time: 7 hrs
  • Total Time: 8 hrs 48 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
  • Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
  • Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
  • Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
  • Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
  • Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
  • Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

    • Nutrition

    536 cal.

    • Total Fat: 38g
    • Saturated Fat: 20g
    • Cholesterol: 130mg
    • Sodium: 221mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 3g
    • Total Sugars: 31g
    • Protein: 11g
    • Vitamin C: 1mg
    • Calcium: 113mg
    • Iron: 2mg
    • Potassium: 369mg

    Categories

    Apricot recipes
    Cheesecake recipes