Apricot Cheesecake

Prep Time: 20 mins | Cook Time: 1 hour, 15 mins | Course: Dessert | Yield: 12

Sumptuous apricot cheesecake with a hint of amaretto, a graham and almond base, topped with a lemony apricot glaze. Cheesecakes like to cook low and slow, then cool completely before serving. This recipe is perfect to make a day ahead. This amazing cheesecake is inspired by Mary Crownover in her cookbook Cheesecake Extraordinaire, given to me by my dear friend Tanya. 

8 oz graham crackers or almond cookies

½ cup almonds

5 Tbsp butter, melted

3 8-oz blocks cream cheese, softened

¾ cup sugar

⅓ cup cornstarch

3 eggs

1 15-oz can apricots with juice/syrup

2 Tbsp amaretto liqueur

2 Tbsp orange juice concentrate

1 tsp vanilla

¼ tsp almond extract

1 ½ cups sour cream

In a food processor, pulse the graham crackers or cookies with the almonds to fine crumbs. Pour the melted butter in and pulse until incorporated. Press crumbs evenly over the bottom and up the sides of a 9” springform pan with a smooth bottomed measure cup or glass. Place 3 layers of foil that overlap one another around the springform pan or place inside a plastic oven cooking bag (or slow cooker liner) to keep the pan watertight. Place in a baking dish or very large skillet that will work as a water bath, and will comfortably hold the springform pan. Add water to come about halfway up the sides of the springform pan, tucking plastic or foil around to keep water out of the cheesecake.

Preheat oven to 350*. In a stand mixer, cream the cream cheese, sugar and cornstarch together. Add the eggs one at a time scraping around the edges of the mixer as needed to assimilate the mixture. Pour in the can of apricots and liquid, amaretto, vanilla, almond extract and sour cream. Mix until blended. Pour evenly into the springform pan on top of the cookie base. Bake cheesecake for 30 minutes, lower heat to 250* for 45 minutes. Chill completely in the refrigerator. 

Glaze:

8 oz apricot jam

1 Tbsp lemon juice

1 tsp cornstarch

Cook glaze ingredients in a saucepan over medium low heat for 2-3 minutes or until mixture is bubbly. Allow to cool before glazing cheesecake.