![](https://cdn.statically.io/img/www.allrecipes.com/thmb/hGknfmqfD_tIsLQCy7lzth81vsk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5198951-df02f6ceb62b42beb38701cf7464fa6c.jpg)
Ingredients
Crust:
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1 ⅓ cups almond flour
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3 tablespoons brown sugar
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2 tablespoons sliced almonds, chopped
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2 tablespoons butter, melted
Cheesecake:
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8 ounces dried apricots
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water to cover
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2 tablespoons amaretto liqueur
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1 teaspoon white sugar, or to taste
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3 (8 ounce) packages cream cheese, softened
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¾ cup white sugar
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½ cup sour cream
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2 tablespoons cornstarch
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1 ½ teaspoons vanilla extract
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3 eggs, at room temperature
Topping:
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1 ½ cups sour cream
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3 tablespoons white sugar
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1 teaspoon vanilla extract
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
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Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
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Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
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Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
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Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
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Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
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Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.
Cook's Note:
Bake time is approximate as ovens vary; bake until the cheesecake is set.
Nutrition Facts (per serving)
536 | Calories |
38g | Fat |
40g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 536 | |
% Daily Value * | |
Total Fat 38g | 49% |
Saturated Fat 20g | 98% |
Cholesterol 130mg | 43% |
Sodium 221mg | 10% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 3g | 10% |
Total Sugars 31g | |
Protein 11g | 22% |
Vitamin C 1mg | 1% |
Calcium 113mg | 9% |
Iron 2mg | 8% |
Potassium 369mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.