Honey Apricot Cheesecake
This fluffy and light Honey Apricot Cheesecake is packed with delicious chunks of apricots and sweetened with honey.
- 1 cup ginger snap cookies crushed
- 1 Tablespoon brown sugar
- 3 tablespoons butter, melted
- 2 blocks Cream Cheese, softened
- 3/4 cup sour cream
- 1/2 cup honey
- 2 large eggs
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup diced dried apricots, soaked in 1 cup water, drained
Combine cookie crumbs, sugar and butter then press into the base of a greased 8" springform pan; chill.
Beat cream cheese, sour cream and honey using an electric mixer, until smooth. Beat in eggs, one at a time, then beat in cornstarch and juice until smooth. Stir in the drained apricots.
Pour mixture into the prepared base and bake at 350°F for 45-55 minutes or until just set. Allow to cool in oven with door ajar. Serve chilled or at room temperature.
** Sometimes I like to garnish with a dollop of apricot preserves and whipped cream.