Apricot Cheesecake

Apricot Cheesecake
This is no ordinary apricot cheesecake. It is made even sweeter by adding apricot pieces to the inside and an apricot glaze on top to finish.
Prep time: 
Cook time: 
Total time: 
  • 2 cups finely crushed Nice or Digestive biscuits
  • ⅓ cup butter, melted
  • 1 x 410 g can apricot halves
  • 3 x 250 g blocks cream cheese, softened
  • 1 cup sugar
  • 1½ teaspoons vanilla essence
  • 3 eggs
  • 270 g apricot fruit spread
  • ¼ cup apricot nectar
  1. Preheat oven to 190°C.
For cheesecake crust
  1. In a medium bowl combine crushed butter cookies and melted butter. Press mixture evenly onto bottom and 5 cm up the sides of a 23 cm springform pan. Bake for 8 to 10 minutes or until golden. Set aside.
For filling
  1. Drain apricot halves, reserving 2¼ tablespoons syrup. Coarsely chop apricots; set aside.
  2. In a large mixing bowl beat cream cheese, sugar, the reserved syrup, and vanilla essence with an electric mixer until combined.
  3. Add eggs all at once, beating on low speed just until combined.
  4. Stir in chopped apricots.
  5. Pour filling into crust-lined pan. Place on a shallow baking pan in oven. Bake about 50 minutes or until centre appears nearly set when cheesecake is gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool cheesecake 30 minutes more. Remove the sides of the pan; cool cheesecake completely.
For glaze
  1. In a small saucepan melt apricot spread over low heat. Remove from heat; stir in the apricot nectar. Spread over cheesecake. Cover and chill in the refrigerator at least 4 hours before serving.
We used Coles SmartBuy Apricot Fruit Spread

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