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  • Writer's pictureJessica

Apricot Cheesecake

Updated: Oct 11, 2021

Tools + Supplies

  • 9 inch springform pan

  • food processor

  • 9x13 cake pan

  • stand mixer with paddle and whisk attachments



  • 8 graham-cracker sheets, finely ground (1 cup)

  • 3 tablespoons of crushed (I used roasted and salted) pistachios

  • 3 tablespoons unsalted butter, melted

  • 2 tablespoons sugar


  • 2 pounds (four 8-ounce bars) cream cheese, room temperature

  • 1 cup apricot preserves

  • 1 cup plus 2 tablespoons sugar

  • Pinch of salt

  • 1 teaspoon pure vanilla extract

  • 4 large eggs, room temperature


  • Crushed (I used roasted, salted) pistachios

  • Homemade whipped cream (heavy whipping cream, powdered sugar added to taste, a tiny bit of vanilla extract. Beat in stand mixer with increasing speed until it reaches soft peak stage.)

  • Edible Flowers (I used marigolds)


  • Preheat oven to 350. Line the bottom of a 9-inch springform pan with a parchment round.

  • Make the crust: In a food processor, add graham crackers and pistachios and pulse until it's a sand-like texture. Then add melted butter, sugar, and salt, and pulse until fully incorporated. 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. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. Using stand mixture and paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add apricot preserves until mixed, then add sugar slowly. Add the salt and vanilla; beat until well combined. Add one egg at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.

  • Set springform pan inside 9x13 cake pan. Pour boiling water into cake 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 opening springform pan.

  • Topping/decorations: pipe whipped cream around the outside of the cheesecake, then top with crushed pistachios, then plop edible flowers on there so it looks pretty.

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