Thursday, September 6, 2012

Apricot Swirl Cheesecake

About a year ago (actually a year and a month, but who's counting?) I decided to try making an apricot cheesecake. Partly because of some canned apricots that needed to be used up, and what better way to use the apricots than to make a cheesecake? So I searched for a cheesecake recipe that had apricots, and you know what I found? A lot of cheesecake recipes, but either it was a plain cheesecake with an apricot sauce or a cheesecake with chunks of apricots in it. I'm not such a fan of chunks of fruit in my cheesecake... But that's my own preference... 

So what's a girl to do? I made my own version. Tell you what, it was perfection the first time through. However, I only took pictures of the final version not the process. (Sad day.) And I waited to make it again... guess what, I still haven't made it, but I can not keep this from you for another day, it is delicious and while I haven't made it since - it is on my list. I probably won't make it for a while though since my time is consumed keeping a baby fed, diapered, clothed and also keeping up with my 3 year old son! So this is just going to be a recipe post... no step by step tutorial - yet.



Apricot Swirl Cheesecake

Crust:
2 cup animal crackers, crumbed
2 Tbsp Sugar
1/2 cup butter, melted

For Cheesecake:
1 large can (30 oz) apricot halves
1/4 cup peach jam (or peach puree)
3-8 oz pkg cream cheese
1 cup sugar
1-1/2 tsp vanilla
3 eggs
1/4 cup flour

Combine ingredients for crust in a bowl, then press into a 10-inch springform pan. Set aside (I did not pre-bake the crust).


Puree the apricot halves and peach jam adding juice from the can of apricots only if needed to puree (if you have a great blender or a food processor you won't need any).  Set aside.

Beat cream cheese and sugar until smooth and fluffy. Add vanilla and eggs one at a time, beating and scraping bowl after each addition. Add 1/4 cup of the pureed apricot mixture from above and the flour, then mix again.  Pour mixture into crust. Drop spoonfuls of the remainder of the pureed apricot mixture over the top. Swirl with a knife.

Bake at 325 for about 50 minutes or until the center is almost set (Test to see if center is almost set by gently shaking the cheesecake - the center will be a big jiggly, but not very much.) Let cool for 30 minutes on a wire rack, then refrigerate at least 8 hours.

I made this while we were still living with my parents, and when my dad tried it he asked if it was caramel cheesecake. (Probably because of the color...) It was absolutely delicious! 
 I hope you enjoy!

8 comments:

  1. I don't love cheesecake, but I do love that you used animal crackers for the crust rather than graham crackers. I'm sure you've always got a stock of animal crackers around the house with a 3-year-old so this is le genius.

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    1. Thanks, and the crust turned out great. I'm going to make it for more cheesecakes!

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  2. my cheesecakes have never turned out. I totally need a lesson from you. And oh my gorgeous. My dear, you were meant for short hair. It seriously looks beautiful.

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    1. I'd happily give you lessons, although I'm not big into making sure the cheesecake doesn't crack. (The visual appeal isn't as important to me as long as it tastes good.)
      Thanks for the compliment :).

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  3. This sounds like a lovely cheesecake - I liked that you used canned apricots and jam too - delicious!

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  4. This sounds amazingly delicious. I would never have thought to pair apricot and cheesecake.

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  5. This is lovely! What a great idea. My kids don't like chunks of fruit (though they don't mind whole berries)in their desserts although they love fruit and they like fruit flavored desserts.

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    1. I can relate to your kids - I only like whole/chunks of fruit in pies and crisps, other than that I don't really like chunks of fruit in my baked desserts.

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