APRICOT CHEESECAKE
A combination of dried fruit, apricot preserves and a touch of brandy gives this creamy cheesecake its delectable flavor.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Mix wafer crumbs, butter and cinnamon. Press firmly onto bottom of 9-inch springform pan; set aside. Sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine and 3 tsp. of the brandy, beating until well blended. Cover; refrigerate until slightly thickened.
- Add whipped topping and apricots to cream cheese mixture; stir gently until well blended. Pour over crust; cover. Refrigerate several hours or until firm.
- Mix preserves and remaining 1 tsp. brandy in small saucepan; cook on low heat until preserves are melted and mixture is well blended, stirring occasionally. Cool. Spoon over cheesecake just before serving.
Nutrition Facts : Calories 350, Fat 21 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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