A recipe for Apricot Nectar Cheesecake Tart. Follow the simple recipe instructions for Apricot Nectar Cheesecake Tart shared by other home cooking experts.
Ingredients
15 oz. Pkg PillsburyRefrigerated Pie Crusts
FILLING:1/4 oz. Envelope unflavored gelatin
12 oz. Can apricot nectar
1 c. Whipping cream
11 oz. Cream cheese, softened
1/2 c. Sugar
1/4 Tsp. Nutmeg
1 Tsp. Vanilla
1 Tbs. Lemon juice
TOPPING: 1 Tbs. Sugar
1 Tbs. Flour
2 Tsp. Amaretto OR ...
1/4 Tsp. Almond extract (opt)
1/2 c. Whipping cream (opt)
1 Tbs. Powdered sugar (opt)
Directions
Heat oven to 450 degrees. Prepare 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.) Place prepared crust in pan; Press in bottom and up sides of pan. Trim edges if necessary. Bake for 9 to 11 minutes or until lightly browned. Cool completely. Insmall saucepan sprinkle gelatin over 1 c. of the apricot nectar. Cook over low hat stirring until gelatin dissolves. Refrigerate 30 to 35 minutes until partially thickened. In small bowl beat
1 c. whipping cream until stiff peaks form. In large bowl
combine cream cheese 1/2 c. sugar nutmeg and vanilla; beat until smooth and creamy. Add lemon juice; blend well. Beat in apricot mixture until well blended. Fold in whipped cream. Spread over cooled baked crust; refrigerate 2 hours. In small saucepan combine 1 Tbs. sugar and flour. Gradually stir in remaining 1/2 c. apricot nectar. Cook over medium heat until mixture boils and thickens stirring constantly. Remove from heat; stir in amaretto. Cool to room temperature. Pour over tart; spread evenly. Refrigerate until topping is set about 30 minutes. In small bowl beat 1/2 c. whipping cream and powdered sugar until stiff peaks form. Pipe or spoon around edge of tart. Store in refrigerator. "
