Pammie's Apricot Cheese Cake

This is my sister's recipe and if you like a light, wonderful tasting, and calorie aware cheesecake, you'll love this.

2 C finely crushed butter cookies (about 30)
1/3 C melted butter
1 15 1/4 oz can unpeeled apricot halves
3 8 oz pkg cream cheese fat can be substituted for 2 pkgs
1 C sugar
1 1/2 tsp vanilla
3 eggs
1 10 oz jar low-calorie apricot spread
1/4 C apricot nectar

Preheat oven to 325. For crust, in a medium bowl combine crushed cookies and melted butter. Press mixture evenly onto bottom and 2 inches up the sides of a 9" springform pan. Bake for 8 to 10 minutes or until golden brown. Set aside.

For filling, drain apricot halves, reserving 3 T syrup. Coarsely chop apricots; set aside. In large mixing bowl beat cream cheese, sugar, reserved syrup and vanilla w/electric mixer until combined. Add eggs all at once, beating on low speed just until combined. Stir in chopped apricots. Pour filling into crust-lined pan. Place on a shallow baking pan in oven. Bake about 50 minutes or until center appears nearly set when cheesecake is gently shaken. Cool in pan on a wire rack.

Recipe Summary:
Yield: 16 servings
Cook Time: See recipe directions

Other recipes by Mountain Brook Cottages:
Down South Peach Skillet Pie
Fresh Apple Cake
Quick Zesty Green Beans
Pumpkin Pie Cake – Smaller Version
Mimi’s Pickled Eggs And Beets
Maqelle's Easy Florentine Rolls
Rosemary Olive Oil Bread
Cinnamon Swirl Orange Bread
Cowboy Coffee Cake
Harvest Pie
Ranch French Bread
Hash Brown And Ham Quiche
Cranberries Jezebel
Cube Steak Parmigiana
World's Best Cookies

Recipe Provided By:
Mountain Brook Cottages
Sylva, NC

Sylva Bed and Breakfast Inns