Apricot Crisp Cheesecake

Ingredients

Graham cracker crumbs

1 1/2 cups

Unsalted butter

1/2 cup, melted

Cream cheese

16 oz, softened

Granulated sugar

1 cup

Eggs

3 large

Vanilla extract

1 teaspoon

Apricot preserves

3/4 cup

Fresh apricots

4, pitted and sliced

Brown sugar

1/2 cup

All-purpose flour

1/3 cup

Cinnamon

1 teaspoon

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture into the bottom of a 9-inch springform pan to form a solid crust.
3. In a separate mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer until smooth and creamy.
4. Add the eggs one at a time, mixing well after each addition until fully incorporated.
5. Spread the cream cheese mixture evenly over the crust in the springform pan.
6. In a small saucepan, gently heat the apricot preserves over low heat until melted and smooth. Pour the melted preserves over the cream cheese mixture, spreading it out evenly.
7. Arrange the sliced apricots on top of the melted preserves in a decorative pattern.
8. In a separate bowl, combine the brown sugar, flour, cold butter, and cinnamon. Use your fingers or a pastry cutter to mix until the mixture is crumbly.
9. Sprinkle the crumb mixture generously over the apricots, ensuring even coverage.
10. Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set in the center and the topping is golden brown.
11. Once baked, allow the cheesecake to cool completely in the pan before carefully removing the sides of the springform pan.
12. Refrigerate the cheesecake for at least 4 hours or overnight to let the flavors meld.
13. Slice and serve chilled. Enjoy this decadent dessert with a dollop of whipped cream or a scoop of vanilla ice cream if desired.