Two Bite Apricot Cheesecakes Recipes

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APRICOT CHEESECAKE



Apricot Cheesecake image

A heavenly sounding dessert, even for someone like me who doesn't really care for cheesecake. I haven't tried this one yet but have been asked to make it soon. I've included all the time for cooling in the "cook time".

Provided by ReeLani

Categories     Cheesecake

Time 6h20m

Yield 16 serving(s)

Number Of Ingredients 9

2 cups finely crushed butter cookies or 2 cups you could use graham crackers
1/3 cup butter, melted
1 (15 1/4 ounce) can unpeeled apricot halves
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla extract
3 eggs
1 (10 ounce) jar apricot jam
1/4 cup apricot nectar

Steps:

  • Preheat oven to 325.
  • Combine cookie crumbs and melted butter and press evenly on the bottom and 2" up the sides of a 9" springform pan.
  • Bake 8-10 minutes or'til golden brown and set aside.
  • Drain apricot halves reserving 3 tablespoons of the syrup.
  • Coarsely chop the apricots and set aside.
  • In a large bowl beat the cream cheese, sugar, reserved apricot syrup and vanilla with a mixer'til combined.
  • Add eggs all at once beating on low speed just'til combined.
  • Stir in chopped apricots.
  • Pour filling into prepared crust and place on a shallow baking pan in the oven.
  • Bake about 50 minutes or'til center appears nearly set when cheesecake is gently shaken.
  • Cool in pan on a wire rack for 15 minutes, then loosen crust from sides of pan and cool cheesecake 30 minutes more.
  • Remove the sides of the pan and cool completely.
  • For the glaze melt apricot spread in a small saucepan over low heat.
  • Remove from heat, stir in the apricot nectar and spread over the cheesecake.
  • Cover and chill in refrigerator at least 4 hours before serving.

Nutrition Facts : Calories 308, Fat 19.6, SaturatedFat 12.1, Cholesterol 96.6, Sodium 174.6, Carbohydrate 30.3, Fiber 0.5, Sugar 23.8, Protein 4.7

APRICOT CHEESECAKE



Apricot Cheesecake image

I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.

Provided by Linda M. Malek

Categories     Desserts     Cakes     Cheesecake Recipes

Time 8h48m

Yield 12

Number Of Ingredients 17

1 ⅓ cups almond flour
3 tablespoons brown sugar
2 tablespoons sliced almonds, chopped
2 tablespoons butter, melted
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
1 ½ cups sour cream
3 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
  • Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
  • Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
  • Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
  • Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
  • Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
  • Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 39.9 g, Cholesterol 130.1 mg, Fat 38.2 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 221 mg, Sugar 31.3 g

MINI CHEESECAKES WITH APRICOT JAM



Mini Cheesecakes with Apricot Jam image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 9

3/4 cup crumbled chocolate-wafer cookies (about 18 cookies)
1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
1 1/2 ounces (3 tablespoons) unsalted butter, melted
1 pound cream cheese, softened
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
Pinch of salt
1/2 cup apricot jam

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
  • Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
  • Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
  • Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.

APRICOT CHEESECAKE



Apricot Cheesecake image

Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

8 graham-cracker sheets (5 ounces), finely ground (1 cup)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch of coarse salt
2 pounds (four 8-ounce bars) cream cheese, room temperature
1 1/2 cups plus 2 tablespoons sugar
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1 1/2 teaspoons cold water
1/2 teaspoon unflavored gelatin
One 13-ounce jar (1 cup plus 2 tablespoons) apricot preserves

Steps:

  • Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
  • Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
  • Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
  • Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
  • Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
  • Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.

TWO-BITE CHEESECAKES



Two-Bite Cheesecakes image

Why do the extra steps (and calories) of making a crust when you can whip up a batch of these impressive treats in minutes flat. Top with anything from fresh fruit to cute seasonal candies. Think: blueberries, cherries, shaved chocolate, or cinnamon hearts and chocolate sprinkles.

Provided by Bibliophage91

Categories     Cheesecake

Time 35m

Yield 15 mini cakes

Number Of Ingredients 6

2 (250 g) packages cream cheese, room temperature
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 tablespoon lemon juice
1 pinch salt
2 eggs

Steps:

  • Preheat oven to 325°F
  • Place standard-sized muffin cups into a muffin tin.
  • Using an electric mixer, blend cream cheese with all ingredients until smooth and fill each with 1/4 cup of cheese mixture.
  • Bake for 25 minutes.
  • Cool and decorate.

Nutrition Facts : Calories 152.6, Fat 12.3, SaturatedFat 7.5, Cholesterol 64.9, Sodium 118.4, Carbohydrate 7.7, Sugar 6.8, Protein 3.4

VELVETY APRICOT CHEESECAKE



Velvety Apricot Cheesecake image

This was a NO-BAKE cheesecake published by the California Apricot Advisory Board in the mid 1970's. I did not like the NO-BAKE corn flake crust so I have substituted one that has to be baked and cooled before having the cream cheese filling added. It is a pretty cake as well as delicious. Cook time is chill time except for the crust that bakes for approximately 8 minutes.

Provided by Bren in LR

Categories     Cheesecake

Time 3h45m

Yield 1 9-inch cake

Number Of Ingredients 10

1 1/2 cups biscotti, crumbs for crust (approx 8 biscotti cookies)
1/4 cup melted butter, for crust
30 ounces can apricot halves, drained (reserve syrup)
1 (2 1/2 tablespoon) envelope unflavored gelatin
16 ounces cream cheese, softened
14 ounces eagle brand sweetened condensed milk (1 can)
2 tablespoons fresh lemon juice
1 (4 1/2 ounce) container Cool Whip
1/2 cup reserved syrup (Easy Apricot Glaze)
1 teaspoon cornstarch (Easy Apricot Glaze)

Steps:

  • Heat oven to 350*F for crust.
  • Line base of a 9-inch springform pan with parchment paper. Spray paper and inner sides with Pam.
  • Stir together biscotti and melted butter in a bowl. Pat mixture lightly into bottom and partway up the sides of the prepared pan. Bake about 8 minutes in 350* oven. Remove and let completely cool.
  • For cheesecake: Combine 1/2 cup reserved syrup and gelatin in small saucepan; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth.
  • Combine apricot and gelatin mixture; set aside.
  • In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot mixture. Fold in whipped topping. Turn into prepared pan.
  • Easy Apricot Glaze (optional) Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool.
  • To garnish: slice reserved apricot halves into pieces; arrange in 2-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters.
  • Chill 3 hours.

APRICOT CHEESECAKE



Apricot Cheesecake image

Here's a lovely cheesecake that will bring the taste of summer to your table in the middle of winter.

Provided by Diana Adcock

Categories     Cheesecake

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1 3/4 cups dried apricots
2/3 cup graham cracker crumbs
1 1/2 tablespoons melted butter
3 tablespoons apricot liqueur or 3 tablespoons brandy
3 (8 ounce) packages fat-free cream cheese
3/4 cup white sugar, plus
1 tablespoon white sugar
1 large egg
2 egg whites
1 cup yogurt cheese (in recipe data base by Di Neal) or 1 cup low-fat sour cream
1/3 cup apricot jam

Steps:

  • Preheat oven to 350 degrees.
  • Set aside 5 apricot halves.
  • In a 2 quart pan bring remaining apricots and 1/2 cup water to a boil.
  • Cover and reduce heat to a simmer, simmering 10 minutes.
  • Combine crumbs and melted butter.
  • Press into the bottom and 1/2 inch up the sides of a 8 inch springform pan.
  • In a food processor puree the cooked apricots and the water until smooth.
  • Add the liqueur, cream cheese, 3/4 cup sugar, egg and egg whites.
  • Whirl until smooth.
  • Scrape mixture into prepared pan.
  • Bake for 25 to 30 minutes-you want the center to be JUST jiggly.
  • Mix the yogurt cheese OR sour cream with the 1 T.
  • white sugar.
  • Spoon onto cake and spread to cover top.
  • Bake for 5 minutes more.
  • Run a thin bladed knife between the cake and the pan rim.
  • Chill cake in the fridge until cool.
  • Remove rim.
  • Melt the jam in the microwave and run through a strainer to get rid of the chunks, if you wish.
  • Cut the 5 apricot halves in half and place evenly around the rim of cake.
  • Chill for 1 hour more and serve.

Nutrition Facts : Calories 264.6, Fat 3.6, SaturatedFat 1.8, Cholesterol 31.3, Sodium 544.5, Carbohydrate 47, Fiber 1.9, Sugar 38.6, Protein 13.3

APRICOT NECTAR CHEESECAKE



Apricot Nectar Cheesecake image

This is from a set of recipe cards my sister received as a gift when we were all still living at home. This quickly became a family favourite, and is still loved by all of us!

Provided by Sara 76

Categories     Cheesecake

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 12

155 g plain sweet biscuits
75 g butter
470 g apricot nectar
1 tablespoon gelatin
375 g low-fat cream cheese
1/2 cup caster sugar
1 tablespoon lemon juice
1 1/4 cups cream
1 tablespoon sugar
3 teaspoons arrowroot
reserved apricot nectar
2 teaspoons rum

Steps:

  • BASE:.
  • Combine finely crushed biscuit crumbs and melted butter, mix well. Press mixture firmly on to base of 20cm springform tin. Refrigerate 1 hour.
  • FILLING:.
  • Measure 1 cup aricot nectar from can (reserve remainder for topping). Pour nectar into small saucepan, sprinkle gelatine over.
  • Place over low heat and stir until gelatine dissolves; allow to cool and thicken slightly.
  • Beat softened cream cheese and sugar until mixture is smooth and creamy, add lemon juice.
  • Beat in apricot mixture, then fold in whipped cream.
  • Pour mixture into crumb crust, refrigerate 2 hours or until firm.
  • TOPPING:.
  • Place sugar and arrowroot in saucepan. Gradually stir in reserved apricot nectar.
  • Bring mixture to the boil, stirring constantly; remove from heat and add rum.
  • Continue stirring for a few minutes to allow mixture to cool slightly.
  • Spread topping over cheesecake, refrigerate until topping sets.

Nutrition Facts : Calories 317.8, Fat 21.4, SaturatedFat 12.8, Cholesterol 64.7, Sodium 249.4, Carbohydrate 27.3, Fiber 0.6, Sugar 18.9, Protein 5.2

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