Ingredients Jump to Instructions ↓

  1. 2 1/4 cups quick-cooking oats

  2. 1/3 cup firmly packed brown sugar

  3. 3 tablespoons all-purpose flour

  4. 1/3 cup butter or margarine, melted

  5. 1 package unflavored gelatin

  6. 1/3 cup cold water

  7. 2 (8-ounce) packages cream cheese

  8. 1/2 cup granulated sugar

  9. 2 tablespoons brandy

  10. 1/2 cup dried apricot, chopped

  11. 1 cup whipping cream, whipped

  12. 1 (10-ounce) jar apricot jam

  13. 1 tablespoon brandy

Instructions Jump to Ingredients ↑

  1. Combine quick cooking oatmeal, brown sugar, flour, and melted butter; press onto the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 15 minutes. Cool.

  2. Soften unflavored gelatin in cold water; stir over low heat until dissolved. In a bowl, combine cream cheese and sugar; mixing at medium speed with an electric mixer until well blended. Gradually add the gelatin mixture and brandy to the cream cheese mixture; mixing until well blended. Chill until slightly thickened.

  3. Whip cream to soft peaks. Fold into thickened mixture, chopped dried apricots and whipped cream. Pour into the crust; chill until firm.

  4. Heat apricot jam and brandy over low heat; cool, then spoon over the cheesecake.


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