Apricot Swirl Cheesecake Recipe

5 1 2
Apricot Swirl Cheesecake Recipe
Apricot Swirl Cheesecake Recipe photo by Taste of Home
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Apricot Swirl Cheesecake Recipe

Read Reviews
5 1 2
Publisher Photo
I've always loved to cook and try new dishes. But there are just some recipes—like this fancy cheesecake—that I turn to time after time. This is a favorite of family and friends. —Ardyth Voss, Rosholt, South Dakota
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + chilling

Ingredients

  • 1/2 cup finely ground almonds
  • 1 cup dried apricots
  • 1 cup water
  • 1 tablespoon grated lemon peel
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • 1/2 cup whipping cream
  • 1 cup apricot preserves
  • Whipped cream and toasted sliced almonds

Directions

Grease the bottom and sides of a 10-in. springform pan; sprinkle with ground almonds and set aside. In a saucepan over medium heat, cook apricots and water for 15 minutes or until the water is nearly absorbed and apricots are tender, stirring occasionally. Stir in lemon peel. Cool slightly; pour into a blender. Cover and process until smooth; set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs; beat on low speed just until combined. Beat in cream just until blended. Stir 1 cup into pureed apricots; set aside. Pour remaining mixture into prepared pan. Drop apricot mixture by 1/2 teaspoonfuls over filling. Cut through filling with a knife to swirl apricot mixture.
Place pan on a baking sheet. Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
In a small saucepan, heat preserves. Press through a strainer (discard pulp). Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and sliced almonds. Yield: 12 servings.
Originally published as Apricot Swirl Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p85

Nutritional Facts

1 slice: 314 calories, 14g fat (7g saturated fat), 105mg cholesterol, 92mg sodium, 44g carbohydrate (39g sugars, 2g fiber), 5g protein.

  • 1/2 cup finely ground almonds
  • 1 cup dried apricots
  • 1 cup water
  • 1 tablespoon grated lemon peel
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • 1/2 cup whipping cream
  • 1 cup apricot preserves
  • Whipped cream and toasted sliced almonds
  1. Grease the bottom and sides of a 10-in. springform pan; sprinkle with ground almonds and set aside. In a saucepan over medium heat, cook apricots and water for 15 minutes or until the water is nearly absorbed and apricots are tender, stirring occasionally. Stir in lemon peel. Cool slightly; pour into a blender. Cover and process until smooth; set aside.
  2. In a mixing bowl, beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs; beat on low speed just until combined. Beat in cream just until blended. Stir 1 cup into pureed apricots; set aside. Pour remaining mixture into prepared pan. Drop apricot mixture by 1/2 teaspoonfuls over filling. Cut through filling with a knife to swirl apricot mixture.
  3. Place pan on a baking sheet. Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
  4. In a small saucepan, heat preserves. Press through a strainer (discard pulp). Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and sliced almonds. Yield: 12 servings.
Originally published as Apricot Swirl Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p85

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Reviews forApricot Swirl Cheesecake

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Sinbad2362 User ID: 7468535 244965
Reviewed Mar. 5, 2016 Edited Mar. 14, 2016

"Really enjoyed the flavor of this cheesecake and easy to make. I made it for a family dinner. The phrase " Heaven in my mouth" was uttered. It was a hit. I will definitely make again."

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