Apricot Nectar Cheesecake Tart Recipe

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Apricot Nectar Cheesecake Tart

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15 oz
refrigerated pie crust


1/4 oz
gelatin, unflavored
12 oz
apricot nectar
1 c
whipping cream
11 oz
cream cheese, softened
1/2 c
1/4 tsp
1 tsp
vanilla extract
1 Tbsp
lemon juice


1 Tbsp
1 Tbsp
2 tsp
1/2 c
whipping cream, optional
1 Tbsp
powdered sugar, optional


1Heat oven to 450 degrees.

2Prepare pie crust according to package directions for one-crust baked shell using 10" tart pan with removable bottom or 9" pie pan - (Refrigerate remaining crust for later use.)

3Place prepared crust in pan; Press in bottom and up sides of pan and trim edges if necessary.

4Bake for 9 to 11 minutes or until lightly browned; Cool completely.

5In small saucepan, sprinkle gelatin over 1 cup of the apricot nectar; Cook over low heat, stirring until gelatin dissolves.

6Refrigerate 30 to 35 minutes until partially thickened.

7In small bowl, beat 1 cup whipping cream until stiff peaks form.

8In large bowl, combine cream cheese, 1/2 cup sugar, nutmeg and vanilla; beat until smooth and creamy.

9Add lemon juice; blend well.

10Beat in apricot mixture until well blended; fold in whipped cream.

11Spread over cooled baked crust; refrigerate 2 hours.

12In small saucepan, combine 1 tablespoon sugar and flour; gradually stir in remaining 1/2 cup apricot nectar and cook over medium heat until mixture boils and thickens, stirring constantly.

13Remove from heat; stir in amaretto.

14Cool to room temperature, then pour over tart; spread evenly.

15Refrigerate until topping is set, about 30 minutes.

16In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form; pipe or spoon around edge of tart.

17Store in refrigerator.

About this Recipe

Course/Dish: Cakes, Pies, Fruit Desserts
Other Tag: Quick & Easy