Apricot Cheesecake Recipe
This Apricot Cheesecake recipe features a delectable almond crust, creamy cheesecake filling with dried apricots and amaretto liqueur, and a tangy sour cream topping. Perfect for a delightful dessert experience.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Crust:
- 1 ⅓ cups almond flour
- 3 tablespoons brown sugar
- 2 tablespoons sliced almonds, chopped
- 2 tablespoons butter, melted
- Cheesecake:
- 8 ounces dried apricots
- Water to cover
- 2 tablespoons amaretto liqueur
- 1 teaspoon white sugar, or to taste
- 3 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- ½ cup sour cream
- 2 tablespoons cornstarch
- 1 ½ teaspoons vanilla extract
- 3 eggs, at room temperature
- Topping:
- 1 ½ cups sour cream
- 3 tablespoons white sugar
- 1 teaspoon vanilla extract
Instructions
- Crust: Mix almond flour, brown sugar, chopped sliced almonds, and melted butter. Press into the bottom of a springform pan.
- Cheesecake: Soak dried apricots in water and amaretto liqueur. Drain and chop. Beat cream cheese and sugar until smooth. Add sour cream, cornstarch, vanilla extract, and eggs, beating well. Fold in apricots. Pour over crust.
- Bake: Preheat oven to 325°F. Bake cheesecake for 1 hour or until set. Cool on a wire rack.
- Topping: Mix sour cream, sugar, and vanilla extract. Spread over cooled cheesecake. Refrigerate until set.
Notes
- Ensure cream cheese is softened for smooth blending.
- Adjust the amount of sugar in the apricots to taste.
- Allow cheesecake to cool completely before adding the topping.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 280mg
Find it online: https://emiliarecipes.com/apricot-cheesecake-recipe/