| |
| 1 -3/4 cup |
|
graham cracker crumbs, (26) |
|
| 3/4 cup |
|
butter |
|
| 1 Tbs |
|
brown sugar |
|
| 24 oz |
|
cream cheese |
|
| 4 |
|
eggs |
|
| 1 cup |
|
sugar |
|
| 1 tsp |
|
vanilla |
|
| 1 pint |
|
sour cream |
|
| 3/4 cup |
|
sugar |
|
| 1 small |
|
jar apricot jelly |
|
| 1 Tbs |
|
triple sec |
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|
|
| |
| Crust: |
| 1 |
Roll 26 graham crackers to a fine powder in a plastic zip loc bag. Mix with melted butter and sugar and spread out to line a 9 - inch spring form pan. Bring edges up 1/4 inch on the edges by the pan. |
| Filling: |
| 1 |
Combine all the filling ingredients in a large bowl and beat on medium speed for 20 - 25 minutes. Pour into the spring form pan and bake in hot oven 40 minutes at 325° F. Crack open the oven door and let cake remain in it to cool for 35 minutes. While it cools make toppings. |
| Topping 1: |
| 1 |
Add sugar to one pint of sour cream and mix till sugar melts. Pour this over cooled cake, put back into the oven and with oven turned up to 400° F bake for an additional 10 minutes. Allow cake to cool in oven till you can touch it so it does not crack. Remove from oven and let cool to room temp then place in refrigerator over night. DO NOT CUT FOR 12 hours. |
| Topping 2: |
| 1 |
Next day heat apricot jelly with triple sec (may need more to loosen jelly) over stove or in microwave. Drizzle over top of cake allow to set before serving. |
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| |
| Servings: 1 |
| |
| Cooking Tips |
| Use unflavored dental floss to cut the cake. |
| |
| Recipe Source |
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Author: forgotten Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |