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Apricot Cheesecake

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Servings: 10-12
1 cup finely crushed graham cracker crumbs
3 tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon
1 envelope unflavored gelatine
1/3 cup cold water
2 (8 oz. each) packages cream cheese, softened
1/2 cup granulated sugar
4 tsp. brandy or water
1 (8 oz.) tub non-dairy whipped topping, thawed
1/2 cup finely chopped dried apricots
1 (10 oz.) jar apricot preserves

In a small bowl, mix together graham cracker crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.

Sprinkle gelatine over water in small saucepan; let stand 1 minute. Cook over low heat until gelatine is dissolved, stirring occasionally.

Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine and 3 tsp. of the brandy (or water, if using), mixing until well blended. Refrigerate until slightly thickened.

Add whipped topping and apricots to cream cheese mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm.

Mix preserves and remaining 1 tsp. brandy (or water, if using) in small saucepan; cook on low heat; cook until preserves are melted and mixture is well blended, stirring occasionally. Cool. Spoon over cheesecake just before serving.

Makes 10-12 servings.

Date: April 12, 2004


Reviewer: Linda
very nice kid's love it


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