Apricot Cheese Pie Recipes

IMPOSSIBLY EASY APRICOT PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream. Cover and refrigerate any remaining pie.

APRICOT CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
• Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. 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 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
• Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting 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 unmolding.
• Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.

APRICOT CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
• Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
• Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
• Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
• Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

APRICOT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
• Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
• Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
• Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
• Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
• Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

APRICOT CHEESE PIE

Steps:

• Combine oats, butter, cinnamon and 1/4 teaspoon nutmeg in a small bowl. Press mixture onto bottom and up sides of a 9" round pie plate.
• Bake at 425 degrees for 7 to 10 minutes, until lightly browned.
• Meanwhile, combine cottage cheese, cream cheese, eggs, dates, 1/3 cup of the pineapple juice, vanilla extract, orange zest and remaining nutmeg in a food processor, mixer or blender and mix well.
• Pour into cooled crust and bake at 350 degrees for 30 to 35 minutes until filling is set, then chill at least one hour.
• Combine remaining pineapple juice and cornstarch in a small saucepan and heat to boiling, then boil 1 minute, stirring constantly, until thickened and clear. Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze evenly over apricots.
• Refrigerate until glaze is set.

CREAMY APRICOT PIE

Steps:

• Drain apricots, reserving 1/2 cup juice; set apricots aside. In a saucepan, combine egg yolk, milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop 1/2 cup apricots; add to pudding. Pour into pastry shell. Refrigerate. , For glaze, combine cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer. Spoon glaze over top. Sprinkle with almonds. Chill until serving.

COTTAGE CHEESE APRICOT PIE

Steps:

• Spread fruit over base
• Beat together or process all other ingredients in order given
• Pour over fruit
• Bake 10 minutes at 200 degrees, then lower heat and cook at 160 degrees for about 50 minutes
• Test to see if cake has set, if skewer comes out clean it should be done

IMPOSSIBLY EASY APRICOT PIE

Steps:

• Heat oven to 350ºF.
• Grease 9" pie plate.
• Stir together all ingredients except preserves, whipped topping and nuts until blended.
• Pour into pie plate.
• Bake 35-40 minutes or until knife inserted comes out clean.
• Cool completely, about 1 hour.
• Heat preserves and nuts over low heat until melted; spread over pie.
• Cool and garnish with whipped topping.
• Cover and refrigerate any remaining pie.

FRESH APRICOT PIE

Steps:

• Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar. , Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.