Rating: 5 stars
4 Ratings
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I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.

Recipe Summary

1 hr 8 mins
7 hrs
8 hrs 48 mins
40 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Cook's Note:

Bake time is approximate as ovens vary; bake until the cheesecake is set.

Nutrition Facts

536 calories; protein 10.8g; carbohydrates 39.9g; fat 38.2g; cholesterol 130.1mg; sodium 221mg. Full Nutrition