Apricot Cheesecake

in Guest Recipe Book

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Servings: 10-12

Ingredients: 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

Instructions: 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

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