Description
This creamy cheesecake features a buttery graham cracker crust and a rich cream cheese filling, all topped with a sweet and tangy apricot glaze. Perfect for any celebration, it’s a delightful dessert that combines smooth textures and vibrant flavors.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice
- 1 cup apricot preserves
- 1 tablespoon lemon juice
- 1 tablespoon water
- Fresh apricot slices (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes, or until lightly golden. Let it cool while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Gradually add in the granulated sugar and beat until well combined (1-2 minutes).
- Add the vanilla extract, then add the eggs one at a time, mixing well after each addition.
- Add the sour cream, flour, and lemon juice, mixing on low speed until just combined.
- Pour the cheesecake filling over the cooled crust and spread it evenly.
- Bake the cheesecake at 350°F (175°C) for about 50-60 minutes, until the edges are set but the center has a slight jiggle.
- Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- In a small saucepan over medium heat, combine apricot preserves, lemon juice, and water. Stir until smooth and heated through (about 3-5 minutes).
- Remove from heat and let cool slightly. Blend for a smoother topping if desired.
- After chilling, run a knife around the edge of the springform pan to loosen the cheesecake before removing the sides.
- Pour the apricot topping over the chilled cheesecake, spreading it evenly. Garnish with fresh apricot slices if desired.
Notes
- For best results, allow the cheesecake to chill overnight to enhance the flavors.
- You can substitute apricot preserves with other fruit preserves if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes