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Apricot Swirl Cheesecake

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
  • Total Time
    Prep: 30 min. Bake: 50 min. + chilling
  • Makes
    12 servings

Ingredients

  • 1/2 cup finely ground almonds
  • 1 cup dried apricots
  • 1 cup water
  • 1 tablespoon grated lemon zest
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs, lightly beaten
  • 1/2 cup heavy 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 small saucepan, cook apricots and water for 15 minutes over medium heat or until the water is nearly absorbed and apricots are tender, stirring occasionally. Stir in lemon zest; cool slightly. Transfer to a blender; cover and process until smooth and set aside.
  • In a large bowl, beat the cream cheese, sugar and flour until smooth. 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. Garnish with whipped cream and sliced almonds. Refrigerate leftovers.
Nutrition Facts
1 slice: 314 calories, 14g fat (7g saturated fat), 105mg cholesterol, 92mg sodium, 44g carbohydrate (39g sugars, 2g fiber), 5g protein.
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