Description
Creamy dreamy Apricot Cheesecake delights with luscious stone fruit and silky cream cheese filling nestled on a buttery graham cracker crust. Sweet summer memories blend perfectly in each luxurious slice that welcomes dessert enthusiasts to savor pure indulgence.
Ingredients
Scale
Crust Ingredients:
- 1 1/3 cups almond flour
- 3 tablespoons brown sugar
- 2 tablespoons sliced almonds, chopped
- 2 tablespoons butter, melted
Cheesecake Filling Ingredients:
- 3 (8 ounces) packages cream cheese, softened
- 3 eggs, at room temperature
- 8 ounces dried apricots
- 3/4 cup white sugar
- 1/2 cup sour cream
- 2 tablespoons amaretto liqueur
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon white sugar, or to taste
- Water to cover
Topping Ingredients:
- 1 1/2 cups sour cream
- 3 tablespoons white sugar
- 1 teaspoon vanilla extract
Instructions
- Craft a nutty foundation by combining almond flour, brown sugar, chopped almonds, and melted butter in a mixing bowl at 350F (175C).
- Press the crumbly mixture firmly into the base of a springform pan, creating an even layer.
- Bake the crust for 10 minutes until lightly golden, then set aside to cool.
- Hydrate dried apricots by submerging them in water and bringing to a boil.
- Reduce heat and simmer the apricots until they become tender and plump, approximately 15 minutes.
- Drain the apricots and transform them into a silky puree by blending with amaretto and sugar.
- In a spacious mixing bowl, whip cream cheese and sugar until achieving a velvety smooth consistency.
- Incorporate sour cream, cornstarch, and vanilla extract, stirring until thoroughly integrated.
- Fold the apricot puree into the cream cheese mixture, creating a harmonious blend.
- Gently introduce eggs one at a time, mixing minimally to maintain a delicate texture.
- Pour the luxurious filling over the prepared crust, ensuring an even distribution.
- Bake at 350F (175C) for 55-60 minutes, watching for a set center that slightly jiggles.
- Allow the cheesecake to rest for 10 minutes after removing from the oven.
- Whisk together sour cream, sugar, and vanilla extract to create a luscious topping.
- Spread the creamy mixture over the warm cheesecake surface.
- Return to the oven for an additional 10 minutes to marry the flavors.
- Cool the cheesecake completely at room temperature, then refrigerate for a minimum of 4 hours to achieve optimal texture and flavor development.
Notes
- Swap almond flour with gluten-free graham cracker crumbs for a nut-free crust option that maintains a delightful crumbly texture.
- Reduce sugar content by using stevia or monk fruit sweetener to create a lower-calorie version without compromising the creamy richness.
- Add extra flavor complexity by incorporating a pinch of cardamom or cinnamon into the apricot puree for a subtle warm undertone.
- Prevent cheesecake cracking by placing a water bath underneath during baking, which creates a more humid environment and helps the cake cook evenly.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 404
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 95 mg