Apricot and Sliced Almond Cheesecake Recipe

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup apricot preserves
1/2 cup sliced almonds

Instructions:

Preheat your oven to 325°F (165°C).
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until fully combined.
Press the mixture into a 9-inch springform pan, making sure to go up the sides of the pan at least 1 inch.
Bake the crust for 10-15 minutes, until golden brown and fully set.
In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and fully combined.
Add in the eggs and vanilla extract, and beat again until fully combined and smooth.
Pour the cream cheese mixture into the baked crust.
Drop spoonfuls of the apricot preserves on top of the cheesecake mixture, and swirl them around with a knife or spatula until fully dispersed and marbled throughout the cheesecake.
Sprinkle the sliced almonds on top of the cheesecake.
Bake the cheesecake for 45-50 minutes, or until the center is set and doesn’t jiggle when the pan is lightly shaken.
Remove the cheesecake from the oven and let it cool to room temperature.
Chill the cheesecake in the refrigerator for at least 2 hours, or overnight.
Remove the side of the springform pan before serving.

Verdict:

This Apricot and Sliced Almond Cheesecake is the perfect dessert for any occasion. The combination of creamy cheesecake, sweet apricot preserves, and crunchy sliced almonds creates a delightful texture and flavor profile. Your guests will be sure to ask for seconds (and maybe even thirds)!

Serving Suggestions:

Serve this cheesecake chilled with a dollop of whipped cream or a drizzle of extra apricot preserves on top. It pairs perfectly with a cup of coffee or tea as a sweet afternoon snack, or as a decadent dessert after a dinner party.