Oven Baked Apricot Cheesecake Recipe

  • Yield : 1 apricot cheesecake
  • Servings : 5-6
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    4.1 g
  • Carbohydrate

    275.9 g
  • Fat

    0.9 g
  • Cholesterol

    0 mg
  • Calcium

    908 mg
  • Fibre

    11.7 g
  • Sodium

    1002 mg

Oven baked apricot cheesecake recipe. Very easy and delicious dessert cooked in the oven. I love creating desserts, talking about them,

and writing about them. I also like to see the look of anticipation -and then satisfaction-on the faces at my table, whether I’m serving a quick and easy adaptation from a package or can or a luscious special-occasion masterpiece.

Desserts must be chosen wisely, bearing in mind what is served beforehand. Choose a light dessert to follow a rich main course, if the main course is simple, a richer dessert may follow. Take into consideration the time of year and the fruits in season. There are innumerable delicious desserts that are quick to prepare which are suitable for the family. There are also desserts which require a little more time and therefore you may wish to serve these when guests are expected.

My family feels that a meal is not complete without a dessert-in the summer a cold refreshing sweet and in the cold of winter months, a heavy steaming pudding.

Oven Baked Apricot Cheesecake Recipe


  • For Crumb Crust:
  • 1/2 pound sweet Graham crackers
  • 1/2 cup unsalted butter
  • For Filling:
  • 2 cups (500 ml) cream cheese
  • 1 cup (250 ml) cottage cheese
  • 1 teaspoon vanilla extract
  • 4 eggs, beaten
  • 1 cup sugar
  • 13 oz (390 ml) can apricots
  • For Topping:
  • 2 tablespoons sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 3 tablespoons cornstarch
  • 1/2 cup (125 ml) syrup from apricots


Step 1

To make the Crumb Crust: Crush the crackers finely. Melt the butter, add to the crushed crackers with nutmeg. Mix well. Spread over the bottom and sides of an 8-inch (20 cm) spring form pan and press firmly. Cover and refrigerate for about 1 hour.

Step 2

To make the Filling: Press the cheeses through a fine sieve, blend with vanilla extract, and beat until creamy. Beat the eggs until frothy, then beat in the sugar gradually until the mixture is thick foamy. Continue beating, while adding the cheese in small portions, mind each time until smooth.

Step 3

Chop or mash 5-6 of drained apricots and stir into mixture. Spoon into the crumb crust and press down slowly.

Step 4

Bake in a 300 F (150 C) oven for 35-40 minutes. Allow cooling in the oven with the door ajar.

Step 5

For the Topping: Chop or mash the remainder of the apricots and add sugar and lemon juice. Blend the cornstarch with the syrup and add to the fruit. Bring to a boil, stirring constantly, then simmer for a few minutes.

Step 6

Cool and spread over the top of the cheesecake. Refrigerate overnight and remove from the pan before serving.

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