Yield: 10 servings
2 1/4 c Quick Oats, Uncooked
1/3 c Brown Sugar, Packed
3 T Unbleached All-purpose Flour
1/3 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/3 c Cold Water
16 oz Cream Cheese, Softened
1/2 c Granulated Sugar
2 T Brandy
1/2 c Dried Apricots, Fine Chop
1 c Whipping Cream, Whipped
10 oz (1 Jr) Apricot Preserves
1 T Brandy
Combine oats, brown sugar, flour and margarine, press onto
bottom of 9-inch springform pan. Bake at 350 degrees F., 15
minutes. Cool
Soften gelatin in water; stir over low heat until dissolved.
Combine Cream Cheese and granulated sugar, mixing at medium
speed on electric mixer until well blended. Gradually add
gelatin and brandy to cream cheese mixture mixing until well
blended. Chill until slightly thickened; fold in apricots and
whipped cream. Pour into crust; chill until firm.
Heat combined preserves and brandy over low heat; cool. Spoon
over cheesecake.
VARIATION:
Substitute Neufchatel cheese for Cream Cheese
Posted by Karen
Back to Desserts
Back to Main Page
