Apricot Cheesecake

Doesn't that picture just look delicious? This is a recipe that was given to me by a source that shall remain anonymous and it is very special because it is the 2009 LA County Fair First Place Blue Ribbon Winner for the Cheesecake Category and it was created by Ann Turley of Walnut CA- Congratulations Ann and thank you for allowing the world the opportunity to recreate such a special pie.

Apricot Cheesecake by Ann Turley, Walnut, CA

2009 LA County Fair First Place Blue Ribbon Winner, Cheesecake Category

CRUST

4 Tbl. butter, melted

1 cup graham cracker crumbs

2 Tbl. sugar

1/2 Tbl. cinnamon

Preheat oven to 350 degrees F. Combine all ingredients and press into the bottom of an 8” or 9” springform pan. Bake in preheated oven for 10 minutes.

NUT LAYER

2 Tbl. sugar

1/4 cup chopped pecans

1/4 cup chopped dried apricots

1/2 tsp. cinnamon

Combine in a small bowl and set aside.

APRICOT PUREE

6 oz. package dried apricots

3/4 cup water

1 tsp. Grand Marnier (optional)

1 1/2 tsp. lemon juice

1/3 cup sugar

Place apricots in a small saucepan and soak in the water for two hours. Bring to a boil, then simmer, tightly covered for 20 minutes. Puree the apricots and any remaining liquid in a food processor. Add Grand Marnier, lemon juice and sugar, pulsing several times to blend. Additional sugar can be added to your taste. Makes about 1 1/2 cups.

FILLING

2 8oz. packages cream cheese

1/2 cup sugar

1 tsp. rum

1/2 tsp. vanilla

Pinch of salt

2 large eggs

1/2 cup apricot puree (recipe above)

1 tsp. apricot nectar

Beat together the cream cheese and sugar until soft and well-blended. Add rum, vanilla and salt and blend again. Add eggs, one at a time, beating until just blended. Add puree and apricot nectar. Wrap the bottom of the springform pan in foil, then pour in half the filling. Sprinkle the nut layer evenly over the surface then add the remaining filling. Bake at 350 degrees F. for 40 minutes. Remove to countertop while you prepare the topping.

TOPPING

1 cup sour cream

2 Tbl. sugar

1/4 tsp. rum

1/2 tsp. apricot nectar

Stir together until smooth. Spread over baked cheesecake and return to oven for 10 minutes. Cook completely before garnishing with additional puree.

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