Apricot Cobbler Cheesecake

Ingredients

• Vanilla ice cream (for serving)
• Milk (1/2 cup)
• Butter (1/2 cup, melted)
• Salt (1/4 teaspoon)
• Baking powder (1 teaspoon)
• All (purpose flour - 1 cup)
• Eggs (2)
• Vanilla extract (1 teaspoon)
• Sugar (1/2 cup)
• Cream cheese (8 ounces, softened)
• Cinnamon (1 teaspoon)
• Cornstarch (2 tablespoons)
• Sugar (1/2 cup)
• Apricots (2 cups, sliced)

Instructions

1. Preheat the oven to 350°F.
2. In a saucepan, combine the sliced apricots, sugar, cornstarch, and cinnamon. Cook over medium heat until the mixture thickens, stirring constantly. Remove from heat and set aside.
3. In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, combine 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 a greased 9-inch springform pan. Top with the apricot mixture, spreading it evenly. Drop spoonfuls of the remaining batter over the apricot layer.
6. Bake for 40-45 minutes, or until the cheesecake is set and golden brown. Allow to cool completely before removing from the pan.
7. Serve slices of the apricot cobbler cheesecake with a scoop of vanilla ice cream on top.