Apricot Cheesecake Recipe

Apricot Cheesecake Recipe Crust:

2 and 1/2 cups uncooked quick oats

1/2 cup packed brown sugar

3 tablespoons flour

1/2 cup melted butter

Preheat oven to 350 degrees. Combine the oats, brown sugar, flour and butter and press into the bottom and up the sides of a 9 inch spring form pan. Bake at 350 degrees for 15 minutes and set aside to cool.

Filling:

1/3 cup cold water

1 envelope unflavored gelatin

2 (8 ounce) packages of cream cheese, softened

1/2 cup granulated sugar

2 tablespoons brandy

1/2 cup finely chopped dried apricots

1 cup whipping cream, whipped

Dissolve the gelatin in the water over low heat, stirring constantly until dissolved.

With electric mixer on medium speed, combine the cream cheese and sugar until well blended. Gradually add the dissolved gelatin and the brandy until well blended. Refrigerate until slightly thickened and then fold in the chopped, dried apricots and whipped topping. Pour into the crust and refrigerate until firm.

Topping:

1 (10 ounce) jar of apricot preserves

1 tablespoon brandy

Heat the brandy and preserves over low heat and allow to cool. Spoon over the cheesecake before serving.

Serves 12.

Apricot Cheesecake-->Fruit Cheesecakes
Apricot Cheesecake Recipe-->No Bake Cheesecake Recipes