APRICOT NECTAR CHEESECAKE

Apricot Nectar Cheesecake image

Delight your senses with our Apricot Nectar Cheesecake recipe. Our no-bake Apricot Nectar Cheesecake is a simple way to make quite the statement.

Provided by My Food and Family

Categories Recipes

Time 5h25m

Yield 16 servings

Number Of Ingredients 11

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Ingredients

1 cup graham cracker crumbs
1/4 cup butter, melted
1/2 tsp. ground nutmeg
1 can (17.6 oz.) apricot nectar
1 Tbsp. plus 1-1/2 tsp. KNOX Unflavored Gelatine
2 cups whipping cream
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 Tbsp. fresh lemon juice
1 can (21 oz.) peach pie filling
1/4 cup sliced almonds, toasted

Steps:

Combine crumbs, butter and nutmeg; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
Mix nectar and gelatine in small saucepan; let stand 5 min. Cook and stir on low heat until gelatine is completely dissolved. Cool until slightly thickened.
Beat whipping cream in small bowl with mixer on high speed until stiff peaks form. Beat cream cheese and sugar in large bowl with mixer until blended. Add lemon juice; mix well. Gradually add gelatine mixture, mixing until blended after each addition. Gently stir in whipped cream; pour over crust. Refrigerate 4 hours.
Spoon pie filling over cheesecake; top with nuts. Refrigerate 1 hour. Run knife around rim of pan to loosen cake; remove rim.

Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g