recipes
Apricot Cheesecake with Whole Cranberry Sauce
A gingersnap crust topped with a rich apricot-cream cheese filling. Baked and served with whole berry cranberry sauce.
- Servings
- cook method
- prep
- cook
- ready
- 12
- Boil/Simmer
- 30 minutes
- 1 - 2 hours
- 3+ hours
Ingredients
- 1 package (6 ounces) dried apricots, (about 1 cup)
- 1 tablespoon grated orange peel
- 1 1/2 cups gingersnap or graham cracker crumbs
- 1/3 cup unsalted butter or margarine, melted
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1/2 cup sour cream
- 4 large eggs
- 1 cup canned whole berry cranberry sauce
- whipped light cream topping, optional
- Directions
- Nutrition Info
-
Preheat oven to 350°F.
Place apricots in small saucepan with enough water to cover. Cook on low heat 25 minutes, or until apricots are tender; drain. Place aprocts in blender or food processor container. Add orange peel; cover. Blend until smooth.
Combine gingersnap crumbs and butter in medium bowl. Press crumb mixture firmly onto bottom and 1-1/2 inches up side of 9-inch springform pan; set aside.
Beat cream cheese and sugar in large bowl of electric mixer on medium speed until well blended. Blend in sour cream and apricot mixture. Add eggs, 1 at a time, beating just until blended after each addition. Pour into crust.
Bake 50 minutes to 1 hour, or until center is almost set. Cool in pan on a wire rack 15 minutes. Run small metal spatula around rim of pan to loosen cake. Cool 2 hours. Refrigerate at least 4 hours or overnight before serving.
When ready to serve, remove side of pan. Stir cranberry sauce; spread over top of cheesecake. Cut into 12 slices. Top with whipped topping before serving.
