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Add a photoServings: 12
Ingredients
- 1 pkt (11-ounce) dry apricots, minced Sugar
- 4 tsp Cornstarch
- 1/2 jar (10-ounce) red currant jelly, 1/3 c.
- 1 c. Cranberries
- 1 can (16.5-ounce) pitted dark cherries, liquid removed
- 2 c. Graham cracker crumbs
- 1/2 c. Butter or possibly margarine, softened
- 32 ounce Cream cheese, softened
- 1 Tbsp. Vanilla
- 4 lrg Large eggs
Directions
- Early in day or possibly a day ahead: prepare apricot puree. In a 1 qt saucepan, over Medium-High heat, heat apricots, 1/2 c. sugar and 3/4 c. water to boiling. Cook, stirring occasionally, till all liquid evaporates. In food processor with knife blade atavhed blend apricot mix till smooth. Or possibly mash in saucepan with potato masher. Chill till cooled completely.
- Meanwhile, in 2 qt saucepan, with wire whisk or possibly fork, mix cornstarch and currant jelly till blended. Over Medium heat, cook jelly mix till melted and smooth, stirring occasionally. Stir in cranberries. Heat to boiling. Cook, stirring occasionally till cranberry skins pop, about 4 min. Remove saucepan from heat. Stir in cherries. Cover & chill till ready to use.
- Preheat oven to 350 F. In a 9x3" springform pan, with hand, mix graham cracker crumbs and margarine or possibly butter. Press mix onto bottom and up side of pan. Proportionately spread apricot puree over bottom of crust in pan.
- In large bowl, with mixer at medium speed, beat cream cheese till smooth.
- Slowly beat in 1 1/4 c. sugar. Add in vanilla and Large eggs. Beat for 2 min, scraping bowl often with rubber spatula.
- Pour cream cheese mix on top of apricot puree in pan. Bake cheesecake 50-55 min till just beginning to brown around the edge. Center of cheesecake may appear loose. Cold cheesecake in pan on wire rack. Cover pan and chill cheesecake at least 6 hrs or possibly till well chilled.
- To serve, carefully remove side of springform pan. Spoon cranberry-cherry topping on top of cheesecake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 528 | |
| Calories from Fat 345 | 65% |
| Total Fat 39.15g | 49% |
| Saturated Fat 20.57g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 580mg | 24% |
| Potassium 208mg | 6% |
| Total Carbs 35.3g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 12.13g | 8% |
| Protein 9.42g | 15% |
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