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Apricot Cobbler Cheesecake
Indulge in the delightful layers of our Apricot Cobbler Cheesecake, where the rich creaminess of cheesecake meets the warm, fruity goodness of apricot cobbler. This dessert is a perfect blend of textures and flavors, featuring a velvety cream cheese filling layered with sweet, spiced apricots and a hint of cinnamon. Topped with a scoop of vanilla ice cream, it's a comforting treat that evokes the nostalgia of summer picnics and family gatherings. Apricots, known for their vibrant color and sweet-tart flavor, have been enjoyed in desserts for centuries, making this cheesecake a modern twist on a classic favorite.
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
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve slices of the Apricot Cobbler Cheesecake warm or at room temperature with a scoop of vanilla ice cream on top.
Tips
- For an extra layer of flavor, consider adding a splash of almond extract to the apricot mixture.
- This cheesecake can be made a day in advance for easier serving, and it tastes even better after chilling in the refrigerator overnight.
Dietary Information
Servings: 10 Dish Type: Dessert Prep Time: 30 minutes Cook Time: 45 minutes Calories: 400 Fat: 20g Carbs: 50g Protein: 6g Sodium: 220mg Sugar: 30g
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