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
cups finely crushed
cup butter, melted
151/4-oz. can unpeeled
-oz. pkg. cream cheese,
-oz. jar low-calorie
apricot spreadable fruit
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
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.,
g total fat (13 g sat. fat), 108 mg chol., 213 mg
sodium, 31 g carb., 1
g fiber, 2 g pro.