Dried Apricot Pumpkin Cheesecake

CRUST
1 ¼ cupGraham crackers or vanilla wafers, finely crushed
½ cupSugar
½ cup Walnuts, finely chopped
5 tablespoonsButter, melted
½ teaspoon Nutmeg
FILLING
3 8-ounce packagesCream cheese, softened
¾ cupSugar
¾ cupBrown sugar, packed
4 mediumEggs
16 ouncesCanned pumpkin puree
1 cupB & R Farms Dried Apricots, diced
1 ¼ teaspoonCinnamon
1 teaspoonVanilla
½ teaspoon Nutmeg
¼ teaspoon Ground cloves
TOPPING
¾ cupB & R Farms Dried Apricot Topping
Chopped apricots, optional
Walnut halves, optional

 

Preheat oven to 350F.

Soak dried apricots for filling in warm water for 2 minutes and drain.

Combine ingredients for crust and press firmly into bottom and halfway up a 9 spring form pan.

Beat cream cheese and sugars until fluffy. Add 1 egg at a time, mixing well.

Stir in rest of ingredients. Pour into crust

Bake 1 hour and 20 minutes.

Cool completely before plating. Pour topping on top, spilling over edges.

Optional: Decorate cheesecake with additional chopped apricots around the edge and press walnut halves into side of cake.


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