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Add a photoServings: 12
Ingredients
- 1 1/2 c. graham cracker crumbs
- 1/2 c. slivered almonds, coarsely grnd
- 2 Tbsp. brown sugar
- 1/3 c. margarine, melted *FILLING**, (
- 4 ounce dry apricots
- 1/2 c. water
- 1/2 c. sugar
- 1 c. sugar
- 16 ounce cream cheese, softened
- 8 ounce dairy lowfat sour cream
- 1 tsp almond extract
- 3 x Large eggs
Directions
- Dry apricots give a zesty flavor to this creamy cheesecake.
- Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well. Press mix in bottom and 2 inches up sides of 9-inch spring-form pan. Set aside.
- In medium saucepan, combine apricots and 1/2 c. water. Cook covered over low heat 15 min or possibly till apricots are tender. Stir in 1/2 c. sugar.
- Puree in blender container or possibly food processor bowl with metal blade. Blend till mix is smooth. Set aside to cold.
- In large bowl, beat together 1 c. sugar, cream cheese, lowfat sour cream and almond extract. Add in Large eggs 1 at a time, beating well after each addition.
- Beat till smooth and creamy. Blend 1 c. cream cheese mix with apricot puree. Pour remaining cream cheese mix into pan. Carefully drop spoonfuls of apricotmixture randomly over cream cheese. Pull knife through batter in wide curves; turn pan and repeat for swirl effect.
- Bake at 350 degrees F. for 60 to 70 min or possibly till center is set. (To minimize cracking, place a shallow pan half full of warm water on lower oven rack during baking.) Cold to room temperature on cooling rack.
- Carefully remove sides of pan. Cover; chill at least 24 hrs before serving. Store in refrigerator.
- Amount
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 12 servings | |
| Calories 475 | |
| Calories from Fat 237 | 50% |
| Total Fat 26.87g | 34% |
| Saturated Fat 11.34g | 45% |
| Trans Fat 0.94g | |
| Cholesterol 104mg | 35% |
| Sodium 409mg | 17% |
| Potassium 188mg | 5% |
| Total Carbs 53.41g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 36.9g | 25% |
| Protein 6.77g | 11% |
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