Apricot Crumble Cheesecake

Ingredients

• Unsalted Butter (1 cup (1/2 cup for crust, 1/2 cup for crumble), melted and cooled)
• Cinnamon (1/2 teaspoon)
• Brown Sugar (1/2 cup)
• All-purpose Flour (1 cup)
• Apricots (2 cups, sliced)
• Apricot Preserves (1 cup)
• Eggs (3 large)
• Vanilla Extract (1 teaspoon)
• Granulated Sugar (1 cup)
• Cream Cheese (2 cups)
• Graham Cracker Crumbs (1.5 cups)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs and 1/2 cup of the melted butter. Press this mixture evenly into the base of a 9-inch springform pan to form the crust.
3. In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition.
4. Spread the apricot preserves evenly over the crust. Carefully pour the cream cheese mixture over the preserves.
5. Arrange the sliced apricots artfully on top of the cream cheese mixture.
6. In a small bowl, combine the flour, brown sugar, cinnamon, and the remaining 1/2 cup of cold, cubed butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
7. Sprinkle this crumble mixture evenly over the apricots.
8. Bake for 45-50 minutes, or until the cheesecake is set and the crumble topping is golden brown.
9. Allow the cheesecake to cool completely in the pan on a wire rack before attempting to remove it from the springform pan.
10. Refrigerate for at least 2 hours, or preferably overnight, before serving to let the flavors meld together.
11. Slice and serve chilled. Enjoy this slice of Armenian heritage!