Apricot Almond Cheesecake Recipe

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Type: Apricot Almond Cheesecake Free Cooking Recipe – Dessert

the best!

Ingredients / Directions
Crust:
1 1/2 cup(s) graham cracker crumbs
1/2 cup(s) slivered almonds
coarsely ground
2 tbsp brown sugar
1/3 cup(s) margarine
melted

Filling:
4 oz dried apricots
1/2 cup(s) water
1/2 cup(s) sugar
1 cup(s) sugar
16 oz Cream cheese
softened
8 oz dairy sour cream
1 teaspoon 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(s) water. Cook covered over low heat 15 minutes or until apricots are tender. Stir in 1/2 cup(s) 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(s) 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(s) 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 hour(s) before serving. Store in refrigerator.

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