Apricot Cheesecake with Whole Cranberry Sauce

A gingersnap crust topped with a rich apricot-cream cheese filling and whole berry cranberry sauce

Ingredients

• 1 package (6 ounces) dried apricots, (about 1 cup)
• 1 tablespoon grated orange peel
• 1 1/2 cups gingersnap or graham cracker crumbs
• 1/3 cup unsalted butter or margarine, melted
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1/2 cup sour cream
• 4 eggs
• 1 cup canned whole berry cranberry sauce
• whipped light cream topping

Directions

1. Preheat oven to 350°F.

2. Place apricots in small saucepan; add enough water to cover. Cook over low heat 25 minutes, or until apricots are tender; drain. Place in blender or food processor container. Add orange peel; cover. Blend until smooth. Set aside.

3. Mix gingersnap crumbs and butter in medium bowl until well blended. Press crumb mixture firmly onto bottom and 1-1/2 inches up side of 9-inch springform pan; set aside.

4. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and the apricot mixture; mix well. Add eggs, 1 at a time, beating just until blended after each addition; pour into crust.

5. Bake 50 minutes to 1 hour, or until center is almost set. Cool in pan on a wire rack for 15 minutes. Run small knife or spatula around rim of pan to loosen cake; cool 30 minutes more. Remove sides of pan; cool completely. Stir cranberry sauce; spread evenly over cheesecake.

6. Refrigerate 4 hours or overnight. Cut into 12 slices. Top with whipped light or regular cream topping immediately before serving.