INGREDIENTS

INSTRUCTIONS

From: Bobb1744@aol.com
Date: Tue, 27 Feb 1996 19:46:50 -0500
Recipe By: Good Housekeeping Magazine/Bob b1744@AOL.com
Early in day or a day ahead: prepare apricot puree. In a 1 quart saucepan,
over Medium-High heat, heat apricots, 1/2 cup sugar and 3/4 cup water to
boiling. Cook, stirring occasionally, until all liquid evaporates. In food
processor with knife blade atavhed blend apricot mixture until smooth. Or
mash in saucepan with potato masher. Refrigerate until cooled completely.
Meanwhile, in 2 quart saucepan, with wire whisk or fork, mix cornstarch and
currant jelly until blended. Over Medium heat, cook jelly mixture until
melted and smooth, stirring occasionally. Stir in cranberries. Heat to
boiling. Cook, stirring occasionally until cranberry skins pop, about 4
minutes. Remove saucepan from heat. Stir in cherries. Cover & refrigerate
until ready to use.
Preheat oven to 350 F. In a 9x3" springform pan, with hand, mix graham
cracker crumbs and margarine or butter. Press mixture onto bottom and up
side of pan. Evenly spread apricot puree over bottom of crust in pan.
In large bowl, with mixer at medium speed, beat cream cheese until smooth.
Slowly beat in 1 1/4 cup sugar. Add vanilla and eggs. Beat for 2 minutes,
scraping bowl often with rubber spatula.
Pour cream cheese mixture on top of apricot puree in pan. Bake cheesecake
50-55 minutes until just beginning to brown around the edge. Center of
cheesecake may appear loose. Cool cheesecake in pan on wire rack. Cover pan
and refrigerate cheesecake at least 6 hours or until well chilled.
To serve, carefully remove side of springform pan. Spoon cranberry-cherry
topping on top of cheesecake.
NOTES : Each serving: 510 cals, 28 g. fat, 115 mg. chol.
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