Ingredients Jump to Instructions ↓

  1. 2 1/4c Quick Oats, Uncooked

  2. 10 oz (1 Jr) Apricot Preserves

  3. 1 c Whipping Cream, Whipped

  4. 1/2c Dried Apricots, Fine Chop

  5. 2 T Brandy

  6. 1/2c Granulated Sugar

  7. 16 oz Cream Cheese, Softened

  8. 1/3c Cold Water

  9. 1 ea Env. Unflavored Gelatin

  10. 1/3c Margarine, Melted

  11. 3 T Unbleached All-purpose Flour

  12. 1/3c Brown Sugar, Packed

  13. 1 T Brandy

Instructions Jump to Ingredients ↑

  1. + Directions : Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F. , 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese


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