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Apricot Cheesecake

  • Prep Time: 3o minutes (3 hours 30 minutes)
  • Serving Size: 12
  • 1 cup Finely Crushed NILLA Wafers
  • 3 tablespoons Butter Or Margarine, Melted
  • 1/2 teaspoon Ground Cinnamon
  • 1 Envelope KNOX Unflavored Gelatine
  • 1/3 cup Cold Water
  • 2 package (8 ounce each) PHILADELPHIA Cream Cheese, Softened
  • 1/2 cup Sugar
  • 4 teaspoons Brandy, Divided
  • 1 tub (8 ounce) COOL WHIP Whipped Topping, Thawed
  • 1/2 cup Finely Chopped Dried Apricots
  • 1 jar (10 ounce) Apricot Preserves
  • MIX wafer crumbs, butter and cinnamon. Press firmly onto bottom of 9-inch springform pan; set aside. Sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely 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, beating until well blended. Cover; refrigerate until slightly thickened.

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

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


    Size It Up

    Savor a serving of this crowd-pleasing dessert on special occasions!


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