Best 5 Apricot Cheesecake Tart Recipes

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Indulge in a delightful culinary experience with our apricot cheesecake tart, a symphony of flavors that will tantalize your taste buds. This delectable dessert combines the tangy sweetness of apricots, the creamy richness of cheesecake, and the buttery crunch of a graham cracker crust. With a vibrant presentation and a burst of refreshing flavors, this tart is perfect for any occasion, whether it's a casual gathering or a special celebration.

In this article, we've compiled a collection of apricot cheesecake tart recipes that cater to different tastes and preferences. From a classic New York-style cheesecake tart topped with apricot preserves to a gluten-free version made with a homemade almond flour crust, these recipes offer a range of options to suit your dietary needs and preferences.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice bakers can achieve success. Whether you're a seasoned pro or just starting your baking journey, we've got you covered. We've also included helpful tips and variations to add your own personal touch to these delectable treats.

So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure. Let the aroma of freshly baked apricots and creamy cheesecake fill your kitchen as you create these mouthwatering tarts. Your taste buds will thank you for this indulgent experience.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT CHEESECAKE



Apricot Cheesecake image

I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.

Provided by Linda M. Malek

Categories     Desserts     Cakes     Cheesecake Recipes

Time 8h48m

Yield 12

Number Of Ingredients 17

1 ⅓ cups almond flour
3 tablespoons brown sugar
2 tablespoons sliced almonds, chopped
2 tablespoons butter, melted
8 ounces dried apricots
water to cover
2 tablespoons amaretto liqueur
1 teaspoon white sugar, or to taste
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
½ cup sour cream
2 tablespoons cornstarch
1 ½ teaspoons vanilla extract
3 eggs, at room temperature
1 ½ cups sour cream
3 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 39.9 g, Cholesterol 130.1 mg, Fat 38.2 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 221 mg, Sugar 31.3 g

APRICOT CHEESECAKE



Apricot Cheesecake image

Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

8 graham-cracker sheets (5 ounces), finely ground (1 cup)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch of coarse salt
2 pounds (four 8-ounce bars) cream cheese, room temperature
1 1/2 cups plus 2 tablespoons sugar
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1 1/2 teaspoons cold water
1/2 teaspoon unflavored gelatin
One 13-ounce jar (1 cup plus 2 tablespoons) apricot preserves

Steps:

  • Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
  • Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
  • Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
  • Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
  • Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
  • Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.

APRICOT TART



Apricot Tart image

Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 9-inch tarts

Number Of Ingredients 9

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie
8 firm but ripe apricots (about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat baking mat, and set aside on a floured surface. Roll dough out to a 14-inch circle, and place on paper.
  • In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture on the center of the dough. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward. Fold the dough up and over the apricots, making a crease or fold every 4 to 5 inches to enclose fruit and prevent juices from seeping out.
  • Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 45 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more.
  • Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.

MINI CHEESECAKES WITH APRICOT JAM



Mini Cheesecakes with Apricot Jam image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 9

3/4 cup crumbled chocolate-wafer cookies (about 18 cookies)
1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
1 1/2 ounces (3 tablespoons) unsalted butter, melted
1 pound cream cheese, softened
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
Pinch of salt
1/2 cup apricot jam

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
  • Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
  • Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
  • Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.

APRICOT CHEESECAKE CRUMB TART



Apricot Cheesecake Crumb Tart image

Provided by My Food and Family

Categories     Home

Time 6h57m

Yield 16 servings

Number Of Ingredients 12

2/3 cup flour
1/3 cup packed brown sugar
5 Tbsp. cold unsalted butter, cut into small cubes
1-1/2 cups granola (without lots of nuts, fruit, or other inclusions)
1 pinch fine sea salt
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups powdered sugar
1 cup cold heavy whipping cream
2 tsp. vanilla
1/4 tsp. almond extract
1 pinch fine sea salt
1/2 cup apricot jam, puréed until smooth

Steps:

  • Crust:
  • Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, brown sugar, and butter until the mixture forms moist crumbs. Add the granola and salt, and mix until the mixture is combined and the granola breaks up a bit.
  • Press the mixture onto the bottom and slightly up the side of a 9-inch springform pan. Transfer to the oven and bake until the mixture smells toasty and appears set, 10 to 12 min. Cool completely.
  • Filling:
  • In the bowl of an electric mixer fitted with the whip attachment, mix the cream cheese and powdered sugar until light and fluffy, 3 to 4 min. With the mixer running on medium speed, add the cream in a slow, steady stream and continue to whip until the mixture is thick and creamy, 3 to 4 min. more.
  • Scrape the bowl well, then add the vanilla extract, almond extract, and salt and mix well to combine.
  • Remove 1/3 cup cheesecake batter and place in a medium bowl. Stir the puréed apricot jam into the 1/3 cup batter to combine. Set aside.
  • Pour the remaining batter into the cooled crust. Drizzle the reserved apricot batter mixture gently over the surface of the cheesecake, then use the tip of a small knife to swirl the two together to combine.
  • Chill at least 6 hours until firm and set before slicing and serving.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

Tips:

  • Use fresh apricots. Fresh apricots have a more intense flavor and a better texture than canned or frozen apricots.
  • If you don't have fresh apricots, you can use frozen or canned apricots. Just be sure to thaw frozen apricots before using them.
  • Use a high-quality cream cheese. A high-quality cream cheese will give your cheesecake a richer flavor and a more creamy texture.
  • Make sure the cream cheese is at room temperature before you start baking. This will help the cream cheese blend smoothly with the other ingredients.
  • Don't overmix the batter. Overmixing the batter can make the cheesecake tough.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help the cheesecake set properly.

Conclusion:

This apricot cheesecake tart is a delicious and easy-to-make dessert that is perfect for any occasion. The tart has a creamy, tangy cheesecake filling and a sweet, juicy apricot topping. The tart is also easy to make, and it can be prepared in advance. If you are looking for a delicious and impressive dessert, this apricot cheesecake tart is the perfect choice.

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