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Add a photoServings: 12
Ingredients
- 1 1/2 c. gingersnap crumbs
- 3 Tbsp. melted butter
- 1 c. dry apricots Grated zest of 1 orange
- 24 ounce cream cheese, softened
- 3/4 c. sugar
- 4 x Large eggs
- 1/2 c. lowfat sour cream
Directions
- For The Crust:Mix the gingersnap crumbs with the melted, butter in a bowl. Pat over the bottom and up side of a 9-inch springform pan.
- For The Filling:Place the apricots in a saucepan with water to cover. Simmer for 20 min to soften; drain.
- Puree the apricots with the orange zest in a food processor.
- Beat the cream cheese in a mixer bowl till light and fluffy. Add in the sugar, beating at low speed till smooth. Add in the Large eggs 1 at a time, beating well after each addition.
- Mix in the lowfat sour cream and the apricot puree. Spoon into the prepared crust.
- Bake at 325 degrees for 50 to 60 min or possibly till set. Cold on a wire rack. Refrigeratefor 8 hrs or possibly longer before serving.
- Note:Use gingersnap crumbs with this cheesecake for a delicious complement to the apricots.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 12 servings | |
| Calories 439 | |
| Calories from Fat 253 | 58% |
| Total Fat 28.76g | 36% |
| Saturated Fat 15.1g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 427mg | 18% |
| Potassium 248mg | 7% |
| Total Carbs 39.29g | 10% |
| Dietary Fiber 0.9g | 3% |
| Sugars 21.77g | 15% |
| Protein 7.48g | 12% |
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