Ingredients
- 1/4 c. butter, melted
- 1 c. graham cracker crumbs
- 1/4 c. sugar
- 2 (8 ounce.) pkg. Philadelphia cream cheese, softened
- 1 (14 ounce.) can sweetened condensed lowfat milk
- 3 Large eggs
- 1/4 c. lemon juice
- 1 c. lowfat sour cream
- 3 tbsp. sugar
- 1 teaspoon vanilla
- 1 (10-12 ounce.) apricot preserves for glaze
- Shredded coconut
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Snowy Apricot Glazed Cheesecake
Servings: 12
Directions
- Preheat oven to 300 degrees. Mix graham cracker crumbs, butter, and sugar. Pat over bottom of 9-inch springform pan. In large mixer bowl, beat cream cheese till fluffy. Add in sweetened condensed lowfat milk and Large eggs; beat till smooth. Add in lemon juice. Turn into pan and bake 55-60 min at 300 degrees till toothpick comes out clean.
- Combine lowfat sour cream, last sugar, and vanilla. Spread over warm cheesecake and return to oven for 5 min. Cold. Spread apricot preserves over top and garnish with shredded coconut. Cheesecake keeps for several days in the refrigerator and actually improves in flavor.
- NOTE: If apricot preserves are too thick, hot over low heat about 5 min to puree consistency. You can also use a blender or possibly heat slightly in microwave oven. It is wise to put a cookie sheet or possibly aluminum foil on rack below cheesecake while baking.
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