Best 5 Apricot Swirl Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delectable journey of flavors with our carefully curated selection of apricot swirl cheesecake recipes. This classic dessert combines the tangy sweetness of apricots with the creamy richness of cheesecake, creating a symphony of textures and tastes. Whether you prefer a traditional baked cheesecake or a modern no-bake version, our diverse collection offers something for every palate. Get ready to embark on a culinary adventure and discover the perfect apricot swirl cheesecake recipe to tantalize your senses.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT CHEESECAKE



Apricot Cheesecake image

Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

8 graham-cracker sheets (5 ounces), finely ground (1 cup)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch of coarse salt
2 pounds (four 8-ounce bars) cream cheese, room temperature
1 1/2 cups plus 2 tablespoons sugar
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1 1/2 teaspoons cold water
1/2 teaspoon unflavored gelatin
One 13-ounce jar (1 cup plus 2 tablespoons) apricot preserves

Steps:

  • Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
  • Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
  • Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
  • Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
  • Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
  • Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.

APRICOT CHEESECAKE



Apricot Cheesecake image

I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.

Provided by Linda M. Malek

Categories     Desserts     Cakes     Cheesecake Recipes

Time 8h48m

Yield 12

Number Of Ingredients 17

1 ⅓ cups almond flour
3 tablespoons brown sugar
2 tablespoons sliced almonds, chopped
2 tablespoons butter, melted
8 ounces dried apricots
water to cover
2 tablespoons amaretto liqueur
1 teaspoon white sugar, or to taste
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
½ cup sour cream
2 tablespoons cornstarch
1 ½ teaspoons vanilla extract
3 eggs, at room temperature
1 ½ cups sour cream
3 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
  • Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
  • Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
  • Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
  • Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
  • Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
  • Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 39.9 g, Cholesterol 130.1 mg, Fat 38.2 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 221 mg, Sugar 31.3 g

MINI CHEESECAKES WITH APRICOT JAM



Mini Cheesecakes with Apricot Jam image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 9

3/4 cup crumbled chocolate-wafer cookies (about 18 cookies)
1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
1 1/2 ounces (3 tablespoons) unsalted butter, melted
1 pound cream cheese, softened
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
Pinch of salt
1/2 cup apricot jam

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
  • Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
  • Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
  • Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.

APRICOT CHEESECAKE



Apricot Cheesecake image

A heavenly sounding dessert, even for someone like me who doesn't really care for cheesecake. I haven't tried this one yet but have been asked to make it soon. I've included all the time for cooling in the "cook time".

Provided by ReeLani

Categories     Cheesecake

Time 6h20m

Yield 16 serving(s)

Number Of Ingredients 9

2 cups finely crushed butter cookies or 2 cups you could use graham crackers
1/3 cup butter, melted
1 (15 1/4 ounce) can unpeeled apricot halves
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla extract
3 eggs
1 (10 ounce) jar apricot jam
1/4 cup apricot nectar

Steps:

  • Preheat oven to 325.
  • Combine cookie crumbs and melted butter and press evenly on the bottom and 2" up the sides of a 9" springform pan.
  • Bake 8-10 minutes or'til golden brown and set aside.
  • Drain apricot halves reserving 3 tablespoons of the syrup.
  • Coarsely chop the apricots and set aside.
  • In a large bowl beat the cream cheese, sugar, reserved apricot syrup and vanilla with a mixer'til combined.
  • Add eggs all at once beating on low speed just'til combined.
  • Stir in chopped apricots.
  • Pour filling into prepared crust and place on a shallow baking pan in the oven.
  • Bake about 50 minutes or'til center appears nearly set when cheesecake is gently shaken.
  • Cool in pan on a wire rack for 15 minutes, then loosen crust from sides of pan and cool cheesecake 30 minutes more.
  • Remove the sides of the pan and cool completely.
  • For the glaze melt apricot spread in a small saucepan over low heat.
  • Remove from heat, stir in the apricot nectar and spread over the cheesecake.
  • Cover and chill in refrigerator at least 4 hours before serving.

Nutrition Facts : Calories 308, Fat 19.6, SaturatedFat 12.1, Cholesterol 96.6, Sodium 174.6, Carbohydrate 30.3, Fiber 0.5, Sugar 23.8, Protein 4.7

APRICOT CHEESECAKE BARS



Apricot Cheesecake Bars image

Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert. It's easy to make pretty decorative patterns. Try shallow back-and-forth motions, figure eights, and loose spirals.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h20m

Yield Makes 24

Number Of Ingredients 10

18 graham crackers
1 cup plus 2 tablespoons sugar
Coarse salt
1/2 cup (1 stick) unsalted butter, melted
10 ounces apricots (about 4), halved, pitted, and cut into eighths
1 tablespoon fresh lemon juice
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. Wipe processor bowl clean. With a flat-bottomed 1-cup measure or glass, press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees.
  • In a small saucepan, bring apricots, 1/4 cup sugar, and pinch of salt to a boil over medium-high, stirring, until sugar dissolves. Reduce heat and simmer, stirring frequently, until mixture is shiny, 10 minutes. In food processor, puree apricot mixture, lemon juice, and 1 tablespoon water.
  • In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add 3/4 cup sugar and beat until smooth. Add vanilla and pinch of salt and beat to combine. Add eggs and beat until smooth, scraping down bowl as needed. Pour cream-cheese mixture into cooled crust and smooth top.
  • Randomly drop small spoonfuls apricot puree on cream-cheese mixture. With a skewer or thin-bladed knife, gently swirl puree. Bake just until set, about 25 minutes. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting into squares, 2 hours.

Nutrition Facts : Calories 202 g, Fat 12 g, Protein 3 g

Tips:

  • Use fresh apricots. Fresh apricots have a more intense flavor than canned or frozen apricots. If you can't find fresh apricots, you can use canned or frozen apricots, but be sure to drain them well before using.
  • Use a high-quality cream cheese. The cream cheese is the main ingredient in the cheesecake, so it's important to use a high-quality brand. Look for a cream cheese that is smooth and creamy, with no lumps.
  • Don't overbeat the cream cheese. Overbeating the cream cheese will make the cheesecake tough. Beat the cream cheese until it is smooth and creamy, but don't overbeat it.
  • Bake the cheesecake in a water bath. Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking. Place the cheesecake pan in a larger pan filled with hot water and bake the cheesecake according to the recipe instructions.
  • Chill the cheesecake before serving. The cheesecake needs to be chilled for at least 4 hours before serving. This allows the cheesecake to set and firm up.

Conclusion:

This apricot swirl cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet apricots and creamy cheesecake is sure to please everyone. With a few simple tips, you can make a perfect apricot swirl cheesecake that will be the star of your next party or gathering.

Related Topics