Apricot Cobbler Cheesecake

Ingredients

• Apricots (4 cups, sliced)
• Granulated sugar (1 cup, divided)
• Cornstarch (2 tablespoons)
• Ground cinnamon (1 teaspoon)
• Cream cheese (16 oz, softened)
• Vanilla extract (1 teaspoon)
• Eggs (3 large)
• All-purpose flour (1 cup)
• Baking powder (1 teaspoon)
• Salt (1/4 teaspoon)
• Unsalted butter (1/2 cup, melted)
• Milk (1/2 cup)
• Vanilla ice cream (for serving)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter.
2. In a saucepan over medium heat, combine the sliced apricots, 1/2 cup of granulated sugar, cornstarch, and cinnamon. Cook until the mixture thickens, stirring constantly, about 5-7 minutes. Remove from heat and set aside to cool.
3. In a large mixing bowl, beat the softened cream cheese with the remaining 1/2 cup of granulated sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the cream cheese mixture, alternating with the melted butter and milk. Mix until just combined.
5. Spread half of the batter into the prepared springform pan. Top with the apricot mixture, spreading it evenly. Drop spoonfuls of the remaining batter over the apricot layer to create a marbled effect.
6. Bake in the preheated oven for 40-45 minutes, or until the cheesecake is set and the top is golden brown. Allow to cool completely in the pan before carefully removing the sides.
7. Serve slices of the Apricot Cobbler Cheesecake warm or at room temperature with a scoop of vanilla ice cream on top.