Apricot Chocolate Cheesecake
Yields 10
Apricot Chocolate Cheesecake. Learn how to make our Apricot Chocolate Cheesecake Recipe today!
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Cook Time
1 hr 30 min
Total Time
1 hr 30 min
Cook Time
1 hr 30 min
Total Time
1 hr 30 min
  1. 1-¼ cup graham cracker, crushed
  2. ½ cup almonds, lightly toasted and finely chopped
  3. ½ cup light brown sugar, packed
  4. 1 teaspoon ground cinnamon
  5. 1/3 cup unsalted butter, melted
  6. ¼ cup bittersweet chocolate chips
  1. 3 packages (8 ounce each) cream cheese, softened
  2. 1 can (14 ounces) sweetened condensed milk
  3. 3 large eggs, room temperature
  4. 1-2/3 cups milk chocolate chips, melted
  5. 1 teaspoon vanilla extract
  6. 1 can (15 ounces) apricot halves, well-drained and pureed
  7. ¼ cup bittersweet chocolate chips
  8. ¾ cup apricot preserves, warmed until spreadable
  9. ½ cup pecans, lightly toasted and chopped
  1. Preheat oven to 350°F. Brush a 10-inch springform pan with additional melted butter. Cover bottom of pan with one to two sheets of foil to prevent any liquid from seeping through. Set aside.
  1. Combine together crushed grahams, chopped almonds, light brown sugar and ground cinnamon in a food processor. Pulse for 2 minutes or until finely ground and well-combined. Pour in melted butter and continue pulsing for another 2 to 3 minutes or until texture is crumbly and moist.
  2. Firmly press crust onto the bottom of prepared springform pan. Sprinkle with bittersweet chocolate chips. Set aside.
  1. Beat cream cheese until creamy and smooth. Beat in condensed milk until well-blended. Break eggs one by one into the mixture, beating for an additional 30 to 40 seconds after adding each egg. Beat in melted milk chocolate and vanilla. Gently spoon over crust, making sure not to disrupt the chocolate chips too much. Set aside. Spoon pureed apricots over cream cheese mixture in dollops. Using a thin knife or a skewer, swirl to create a marbled pattern. Sprinkle top with bittersweet chocolate chips.
  2. Bake for 30 to 40 minutes or until edges begin to set. Remove from oven and spread with warmed apricot preserves. Sprinkle with chopped pecans. Return pan into the oven and bake for another 25 to 35 minutes or until edges are completely set and golden. The center may still be a bit wiggly.
  3. Remove springform pan from oven and allow to rest for 5 to 10 minutes. Run a thin knife around the sides to loosen cheesecake. Loosely cover top of pan with plastic wrap or foil and chill for at least 8 hours or overnight.
  4. To serve, remove sides of pan and gently slide cheesecake onto a serving plate. Cut into wedges before serving.
  5. Makes 10 to 12 servings.
  1. If desired, top each serving with one or a combination of the following: whipped cream, a scoop of ice cream, a drizzling fruit or berry sauce, ice cream sauce or hot fudge sauce.
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