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Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert. It's easy to make pretty decorative patterns. Try shallow back-and-forth motions, figure eights, and loose spirals.

Source: Everyday Food, July/August 2010
Total Time Prep Yield




Change it up: Substitute 3/4 cup strained jam for the apricot mixture -- we like blueberry.

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How would you rate this recipe?
  • coberg1
    12 JUN, 2013
    I thought this was really good and nice to make for a crowd. My boss has an apricot tree and gave me some, and since she loves cheesecake, I knew I had to make this. Everyone at work loved it and it looks very pretty without a lot of effort. Nice recipe! I am sure you could substitute many other fruits or just use good perseveres and it would work out great, haven't tried that yet but I probably will with raspberry which is my favorite fruit.
  • guitar4me86398
    12 SEP, 2011
    This was so delicious! I made it for a bachelorette party dinner and thought it would make 16 or so squares from an 8 x 8 pan, but it made quite a few more in the 9 x 13 pan! The leftovers froze well. I made it easy on myself and used apricot jam on top. Pretty, and so tasty. My only thought is that the crust was a little thick for the crust-to-topping ratio -- in my opinion.
  • Friesfan1
    30 AUG, 2011
    I have made this and everyone really enjoyed it. I plan to substitute strawberries next time I try it.
  • Chabor
    24 AUG, 2011
    I'm surprised by no reviews yet, because it's a great recipe. My adaptations were to substitute plums for the apricots, lowfat cream cheese, greek yogurt for sour cream, and 3 whites instead of 2 whole eggs. I worried the water content of my plums might be higher than apricots as it didn't get very thick. I cooked it a few extra minutes and didn't add the water or lemon. Plums are tangy enough w/o lemon. It turned out beautiful and so delicious!

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