2 1/4 cups quick oats, uncooked
1/3 cup brown sugar, packed
3 tablespoon unbleached all purpose flour
1/3 cup margarine, melted
1 each envelope unflavored gelatin
1/3 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 tablespoon brandy
1/2 cup dried apricots, finely chop
1 cup whipping cream, whipped
10 ounces apricot preserves
1 tablespoon brandy
Combine oats, brown sugar, flour and margarine, press onto bottom of 9 inch springform pan. Bake at 350F for 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 cheesecake.
Cheesecake Index | Recipe Index | Home