apricot cheesecake

Canned fruit, low-calorie spreadable fruit, and nectar sive this solden wonder triple-apricot flavor.

Prep: 30 min.

Bake: 50 min.

M akes 16 servings

2

cups finely crushed

butter cookies

V

3

cup butter, melted

1

151/4-oz. can unpeeled

apricot halves

3

8

-oz. pkg. cream cheese,

softened

1

cup sugar

11

/2

tsp. vanilla

3 eggs

1

1 0

-oz. jar low-calorie

apricot spreadable fruit

1

/4

cup apricot nectar

1 Preheat oven to 325°F. In medium bowl,

combine crushed butter cookies and melted butter.

Press mixture onto bottom and 2 inches up side of

9-inch springform pan. Bake for 8 to 10 minutes

or until golden.

2 Meanwhile, drain apricots, reserving

3 tablespoons syrup; coarsely chop apricots. In

large bowl, combine reserved syrup, cream

cheese, sugar, and vanilla. Beat with electric mixer

on low to medium speed until combined. Add

eggs all at once; beat on low speed just until

combined. Stir in apricots. Pour mixture into

crust-lined pan.

3

Place pan in shallow baking pan. Bake about

50 minutes or until center appears nearly set when

gently shaken. Cool on wire rack for 15 minutes.

Loosen crust from side; cool for 30 minutes.

Remove side of pan; cool cheesecake.

4 For topping: In small saucepan, cook and stir

apricot spreadable fruit over low heat until melted.

Stir in apricot nectar. Spread topping over

cheesecake. Cover and chill for 4 to 24 hours.

PER SERVING: 333 cal.,

22

g total fat (13 g sat. fat), 108 mg chol., 213 mg

sodium, 31 g carb., 1

g fiber, 2 g pro.

great cheesecakes

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