- 2 cups butter cookie crumbs
- 2 tablespoons light brown sugar, packed
- 1/3 cup unsalted butter, melted
- 1 tablespoon apricot nectar
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated white sugar
- 2 teaspoons vanilla
- 3 large eggs
- 1 cup ripe apricots, chopped
- 1 jar (10 ounces) apricot jam or preserve
- ¼ cup apricot nectar
- ½ tablespoon granulated white sugar
- 1 tablespoon fresh orange juice
- Preheat oven to 325°F.
- Combine together butter cookie crumbs, light brown sugar, melted butter and apricot nectar. Stir together until mixture resembles coarse crumbs. Press onto the bottom and about 1 to 2 inches up the sides of a 9-inch springform pan. Bake in preheated oven for 7 to 10 minutes or until lightly browned. Remove pan from oven and set aside until needed.
- Beat cream cheese on low speed until creamy and smooth. Increase speed to medium and beat in sugar until mixture becomes light and fluffy. Beat in vanilla and eggs, mixing well after adding each egg. Fold in chopped apricots. Spoon cream cheese mixture over pre-baked crust and smoothen top. Place springform pan over a larger baking dish.
- Bake for 50 to 55 minutes or until center is nearly set but still wiggly when gently shaken. Cool cake in pan on a wire rack for 15 to 20 minutes. Run a thin knife along the sides of pan to loosen cake. Allow to cool for another 30 to 45 minutes. Cover pan with plastic wrap and chill for at least 8 hours or overnight.
- Spoon apricot jam into a small saucepan and set over low heat. Stir gently until warmed and smooth. Remove from heat. Stir in apricot nectar, sugar and orange juice. Return pan over heat and cook for 5 to 10 minutes, stirring constantly, until completely dissolved and mixture has thickened slightly. Remove from pan and allow to cool completely.
- Remove pan sides and carefully slice cheesecake onto a serving plate. Spoon Apricot Glaze over cake, allowing any excess to run down the sides of cake. Cut into wedges before serving.
- If using canned apricot, drain well before using. You can replace orange juice in glaze with syrup from canned apricots. Garnish cake with chunks of fresh apricots before serving, if desired.
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