No-Bake Apricot Cheesecake

Ingredients

• ½ cup crust butter or margarine
• ⅓ cup crust sugar
• 1½ cup crust Kellogg's Corn Flake Crumbs
• 1 can 30 oz; reserve syrup apricot halves, drained
• 1 envelope unflavored gelatin
• 2 pkg 8 oz each cream cheese, softened
• 1 can 14 oz Eagle Brand Sweetened Condensed Milk
• 2 tbsp lemon juice
• 1 container 4 1/2 oz frozen non-dairy whipped topping, thawed
• ½ cup glaze; optional reserved syrup
• 1 tsp glaze; optional cornstarch
• mint leaves, for garnish

Method

1. No-Bake Crust: Cook the butter and sugar in a small saucepan until the mixture boils; remove from heat. Mix in the Corn Flake Crumbs. Reserve 2 tablespoons of the mixture for garnish; press the remainder in the bottom of a 9-inch springform pan. Chill.
2. Velvety Cream Cheese Filling: Combine 1/2 cup reserved syrup and the gelatin; stir over low heat until the gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend the remaining apricots on high speed in a blender until smooth. Combine the apricot and gelatin mixtures; set aside.
3. In a large bowl, beat the cheese until smooth. Add the sweetened condensed milk and lemon juice; mix well. Stir in the apricot-gelatin mixture. Fold in the whipped topping. Turn into the prepared pan.
4. To garnish: Slice the reserved apricot halves into pieces; arrange in two-piece clusters around the top of the cheesecake. Spoon the apricot glaze over the top of the cake. Add mint leaves to the clusters. Sprinkle the reserved crumbs around the outer edge of the cake. Chill 3 hours.
5. Easy Apricot Glaze (optional): Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool. Spoon the glaze evenly over the top of the cake.

Notes

Marked "good". Makes one 9-inch cake.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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