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Apricot Cheesecake

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A rich and creamy cheesecake topped with a sweet-tart apricot layer that adds a refreshing fruity contrast. Perfect for elegant desserts or special occasions.

Ingredients

  • 1 1/2 cups crushed graham crackers or digestive biscuits
  • 1/3 cup melted butter
  • 2 tablespoons granulated sugar (for crust)
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or heavy cream
  • 1 cup apricot preserves or fresh apricots
  • 2 tablespoons sugar (if using fresh apricots)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 325°F (160°C) and lightly grease a springform pan.
  2. Mix the crushed crackers with melted butter and sugar, then press firmly into the bottom of the pan to form the crust.
  3. In a large bowl, beat the cream cheese and sugar until smooth.
  4. Add the eggs one at a time, mixing gently after each addition.
  5. Stir in vanilla extract and sour cream or heavy cream until fully combined.
  6. Pour the filling over the crust and smooth the top.
  7. Bake for 50–60 minutes, until the center is set but slightly jiggly.
  8. Allow the cheesecake to cool gradually, then refrigerate for at least 4 hours or overnight.
  9. Prepare the apricot topping by heating apricot preserves or cooking fresh apricots with sugar and lemon juice until soft.
  10. Spread the topping over the chilled cheesecake before serving.

Notes

  • Let the cheesecake cool slowly to help prevent cracks.
  • Swirl apricot topping into the batter before baking for a marbled effect.
  • Add almond extract for enhanced flavor pairing with apricots.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze slices for up to 2 months and thaw in the refrigerator before serving.

Nutrition

Find it online: https://thefamilycooking.com/apricot-cheesecake/