Title: Cheesecake ( Gala Apricot )
Categories: Cheesecake Dessert
Yield: 10 Servings
| 2 1/4 | c | Quick Oats, Uncooked |
| 1/3 | c | Brown Sugar, Packed |
| 3 | tb | Unbleached All-purpose Flour |
| 1/3 | c | Margarine, Melted |
| 1 | | Env. Unflavored Gelatin |
| 1/3 | c | Cold Water |
| 16 | oz | Cream Cheese, Softened |
| 1/2 | c | Granulated Sugar |
| 2 | tb | Brandy |
| 1/2 | c | Dried Apricots, Fine Chop |
| 1 | c | Whipping Cream, Whipped |
| 10 | oz | (1 Jr) Apricot Preserves |
| 1 | tb | Brandy |
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin
in water; stir over low heat until dissolved. Combine Cream Cheese and
granulated sugar, mixing at medium speed on electric mixer until well
blended. Gradually add gelatin and brandy to cream cheese mixture mixing
until well blended. Chill until slightly thickened; fold in apricots and
whipped cream. Pour into crust; chill until firm. Heat combined preserves
and brandy over low heat; cool. Spoon over cheese- cake. VARIATION:
Substitute Neufchatel cheese for Cream Cheese