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Apricot Cheesecake

Microwaverina's picture
Ingredients
  Canned apricot halves 16 Ounce, drained (1 Can)
  Cream cheese 8 Ounce, softened (1 Package)
  Sugar 1⁄3 Cup (5.33 tbs)
  Eggs 2 Small
  Lemon juice 1 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  9 inch baked graham cracker crust 1
  Apricot halves 4 (If Desired)
Directions

1. Puree drained apricot halves in blender, food processor, or food mill. Combine with all remaining ingredients, except pie crust and additional apricot halves, and blend until smooth.
2. Pour mixture into prepared pie crust. Microwave, uncovered, at Time Cook (power level 5) for 14 to 17 minutes, or until center is nearly set, rotating the dish 1/2 turn every 5 minutes cooking time. Chill 3 hours or longer before serving. If desired, garnish with additional apricot halves.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Microwaving
Ingredient: 
Apricot

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2278 Calories from Fat 1086

% Daily Value*

Total Fat 123 g188.6%

Saturated Fat 60.8 g304.1%

Trans Fat 0 g

Cholesterol 570.9 mg190.3%

Sodium 1242.8 mg51.8%

Total Carbohydrates 265 g88.4%

Dietary Fiber 7.5 g30.2%

Sugars 193.4 g

Protein 33 g66.4%

Vitamin A 142.2% Vitamin C 86.7%

Calcium 39.5% Iron 85%

*Based on a 2000 Calorie diet

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Apricot Cheesecake Recipe