Apricot
Almond
Cheesecake
-
serves
14
Crust:
1
1/2
cup
graham
cracker
crumbs
1/2
cup
slivered
almonds,
coarsely
ground
2
tbsp
brown
sugar
1/3
cup
margarine,
melted
Filling:
4
oz
dried
apricots
1/2
cup
water
1/2
cup
sugar
1
cup
sugar
16
oz
Cream
cheese,
softened
8
oz
dairy
sour
cream
1
tsp
almond
extract
3
eggs
Dried
apricots
give
a
zesty
flavor
to
this
creamy
cheesecake.
Heat
oven
to
350
degrees
F.
In
medium
bowl,
combine
all
crust
ingredients;
mix
well.
Press
mixture
in
bottom
and
2
inches
up
sides
of
9-inch
spring-form
pan.
Set
aside.
In
medium
saucepan,
combine
apricots
and
1/2
cup
water.
Cook
covered
over
low
heat
15
minutes
or
until
apricots
are
tender.
Stir
in
1/2
cup
sugar.
Puree
in
blender
container
or
food
processor
bowl
with
metal
blade.
Blend
until
mixture
is
smooth.
Set
aside
to
cool.
In
large
bowl,
beat
together
1
cup
sugar,
cream
cheese,
sour
cream
and
almond
extract.
Add
eggs
1
at
a
time,
beating
well
after
each
addition.
Beat
until
smooth
and
creamy.
Blend
1
cup
cream
cheese
mixture
with
apricot
puree.
Pour
remaining
cream
cheese
mixture
into
pan.
Carefully
drop
spoonfuls
of
apricot
mixture
randomly
over
cream
cheese.
Pull
knife
through
batter
in
wide
curves;
turn
pan
and
repeat
for
swirl
effect.
Bake
at
350
degrees
F.
for
60
to
70
minutes
or
until
center
is
set.
(To
minimize
cracking,
place
a
shallow
pan
half
full
of
hot
water
on
lower
oven
rack
during
baking.)
Cool
to
room
temperature
on
cooling
rack.
Carefully
remove
sides
of
pan.
Cover;
refrigerate
at
least
24
hours
before
serving.
Store
in
refrigerator.
Submitted By (Miki)
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