For a richer flavor, toast the sliced almonds before chopping. This will enhance their nutty aroma and add a delightful crunch to the crust. Ensure that your cream cheese and eggs are at room temperature for a smoother, lump-free cheesecake batter. When mashing the apricots, a food processor can be used for a smoother consistency. However, for a more rustic texture, mashing by hand is recommended. To prevent cracking, place a pan of water on the bottom rack of the oven while baking. This creates a moist environment that helps the cheesecake bake evenly. If you don't have amaretto liqueur, you can substitute it with almond extract, using 1/2 teaspoon. For a visually appealing presentation, garnish with fresh apricot slices or a dusting of powdered sugar.
Apricot Cheesecake
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PREP TIME40 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME8 hrs 50 mins
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SERVING12 People
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VIEWS16
Elevate your dessert repertoire with this Apricot Cheesecake. A symphony of textures and flavors, featuring a delicate almond crust, a creamy cheesecake filling infused with the subtle tang of apricots and a hint of amaretto. Guaranteed to impress even the most discerning palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol130 mg
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Fiber3 g
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Protein11 g
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Saturated Fat20 g
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Sodium221 mg
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Sugar31 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper. (5 minutes)
02
StepIn a bowl, combine almond flour, brown sugar, and chopped almonds. Add melted butter and mix with a fork until it resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan. Set aside. (10 minutes)
03
StepIn a saucepan, combine dried apricots with enough water to cover. Bring to a boil over high heat, then reduce heat to low and simmer until the apricots are very soft, about 10 minutes. Drain the apricots and mash them into a pulp. Stir in amaretto liqueur and sugar to taste. Mix well to combine. (20 minutes)
04
StepIn a large bowl, using an electric mixer on low speed, beat together the softened cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Gently fold in 2 tablespoons of the apricot pulp (reserve the remaining pulp for garnish). Pour the cheesecake batter into the prepared almond crust. (20 minutes)
05
StepBake in the preheated oven until the edges are puffed and the surface is firm, except for a small spot in the center that jiggles slightly when the pan is gently shaken, about 45 minutes. (45 minutes)
06
StepIn a small bowl, whisk together 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract until smooth. Remove the cheesecake from the oven and spoon the sour cream topping evenly over the surface. Return to the oven and bake for an additional 8 minutes. (10 minutes)
07
StepAllow the cheesecake to cool to room temperature, about 1 hour. Then, refrigerate for at least 6 to 8 hours, or preferably overnight. Before serving, top with the remaining apricot pulp. (480 minutes)
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RECIPE REVIEWS
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Please Rate
Jewel Marquardt
Jun 30, 2025My family loved this cheesecake! It was the perfect dessert for our Easter celebration.
Rogelio Roob
Jun 22, 2025I substituted peaches for the apricots, and it was equally delicious!
Lavern Smithruecker
Jun 12, 2025The crust is so easy to make and adds a great texture to the cheesecake.
Jan Mcclure
Jun 7, 2025I will definitely be making this cheesecake again!
Bessie Walker
Jun 2, 2025I made this for a dinner party, and everyone raved about it! It's definitely a showstopper.
Lora Berge
May 29, 2025This recipe is amazing! The apricot flavor is so unique and delicious.
Sadie Mohr
May 29, 2025This is the best cheesecake I've ever made! The recipe is easy to follow, and the results are outstanding.
Ashly Gibson
May 21, 2025I followed the recipe exactly, and it turned out perfectly. Thank you for sharing!
Marquis Hessel
May 13, 2025The gradual cooling process is key to preventing cracks. My cheesecake was so smooth!
Cassidy Mraz
May 12, 2025I added a hint of almond extract to the filling, and it complemented the apricot flavor perfectly.