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Categories:
graham cracker crumbs breadcrumbs brown sugar butter cream cheese sugar flour rum eggs egg yolk milk syrup apricot preserves
Viewed: 38 - Published at: 8 years agoIngredients
- 34 cup graham cracker crumbs
- 34 cup panko breadcrumbs
- 13 cup brown sugar
- 13 cup butter, melted
- 3 (8 ounce) packages cream cheese
- 1 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon rum extract
- 2 eggs
- 1 egg yolk
- 14 cup milk
- 1 (15 ounce) can apricots, chopped (reserve 3 Tblsp. syrup for glaze)
- 1 cup apricot preserves
Method
- Preheat oven to 350*.
- Mix graham cracker crumbs, panko and brown sugar together.
- Stir in melted butter.
- Mix well.
- Press into the bottom of a 9 inch spring form pan.
- Bake 8 minues.
- Remove from oven and set aside.
- Turn up oven to 375*.
- In a large mixing bowl, beat cream cheese, sugar, flour, and rum extract together until combined.
- Add eggs and egg yolk all at once.
- Beat on low speed until just combined.
- Stir in milk and drained, chopped apricots.
- Pour filling into prepared crust and place spring form pan on a baking sheet.
- Bake at 375* 30-40 minutes until set but still slightly jiggly.
- Cool on wire rack 30 minutes.
- Loosen crust from pan and remove.
- Cool 30 minutes more.
- Meanwhile, in a small saucepan, melt apricot preserves over low heat.
- Add in enough of reserved apricot juice to reach spreadable consistency.
- Spread over cheesecake and chill for 4 hours in refrigerator.
