Apricot Cheesecake



  • 8 graham crackers
  • 2 Tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • pinch of salt
  • pinch of cinnamon

Filling (make sure all ingredients are at room temperature):

  • 4- 8oz. bars of cream cheese
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons of peach liqueur (optional)
  • pinch of salt

Apricot Topping:

  • 1 cup apricot preserves
  • 1 1/2 teaspoons cold water
  • 1/2 teaspoon unflavored gelatin powder



  1. Ground graham crackers in food processor with the melted butter, sugar, salt, and cinnamon.
  2. Press this crust on the bottom of a springform pan
  3. Preheat oven to 350°F and bake for 10 minutes.
  4. Remove from oven, set aside and make the filling, reduce oven temperature to 325°F.


  1. Mix all of the filling ingredients in stand mixer with the paddle attachment until ingredients are fully blended and creamy.
  2. Line exterior of springform pan with aluminum foil (to prevent leaks).
  3. Pour filling over crust and place the springform pan inside a large roasting pan because the cheesecake needs to be baked in a bain marie.
  4. Place pan in the oven and pour hot water in the roasting pan (easier this way rather than pouring water while pans are still out of the oven.)
  5. Bake at 325°F for 75 minutes.
  6. Let cool down a bit and then run a small spatula or butter knife around the edge of the springform to loosen up the cake so it will not crack on top.
  7. Refrigerate overnight.

Apricot Topping:

  1. Sprinkle gelatin on water and let dissolve for about 5 minutes.
  2. Heat up preserves in a saucepan, then add water with the gelatin and mix well. Optional: add 1 tablespoon of peach liqueur.
  3. Remove from heat and let cool down for a few minutes.
  4. Pour topping over cheesecake evenly using a strainer.
  5. Refrigerate for 2 hours and enjoy!

This recipe is courtesy of one of our customers, “Baby Kat”.

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