A combination of dried fruit, apricot preserves and a touch of brandy gives this creamy cheesecake its delectable flavor.
What You Need
Original recipe yields 12 servings
1 cup finely crushed vanilla wafers
3 Tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon
1 env. KNOX Unflavored Gelatine
1/3 cup cold water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
4 tsp. brandy, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup finely chopped dried apricots
1 jar (10 oz.) apricot preserves
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Please use alcohol responsibly.
Let's Make It
Mix wafer crumbs, butter and cinnamon. Press firmly onto bottom of 9-inch springform pan; set aside. Sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine and 3 tsp. of the brandy, beating until well blended. Cover; refrigerate until slightly thickened.
Add whipped topping and apricots to cream cheese mixture; stir gently until well blended. Pour over crust; cover. Refrigerate several hours or until firm.
Mix preserves and remaining 1 tsp. brandy in small saucepan; cook on low heat until preserves are melted and mixture is well blended, stirring occasionally. Cool. Spoon over cheesecake just before serving.
Savor a serving of this crowd-pleasing dessert on special occasions!
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.