Apricot Cheesecake Recipe

Ingredients for Apricot Cheesecake

• Butter Cookies
• Butter
• Apricot Halves
• 3 (8 ounce) packages cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• Apricot Jam
• ½ cup apricot nectar

How to Make Apricot Cheesecake

1. Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
3. Press the mixture into the bottom of the prepared springform pan to create the crust. Bake for 10 minutes, then remove and let cool completely.
4. While the crust is cooling, beat cream cheese, sugar, and vanilla extract in a large bowl until smooth and creamy.
5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
6. In a separate bowl, gently whisk together the apricot preserves and apricot nectar.
7. Gradually add the apricot mixture to the cream cheese mixture, mixing until just combined.
8. Pour the batter over the cooled crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
9. Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
10. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
11. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
12. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
13. Before serving, carefully remove the sides of the springform pan. Garnish with fresh apricots or apricot glaze (optional).