For Starkville Daily News
This delightful cheesecake recipe was the winner of the first-ever Eagle Brand Signature Recipe Contest, and earned home baker Rebecca L. of Reston, Virginia a $10,000 kitchen makeover. Smooth white chocolate, sweet apricot and rich cream cheese come together to create the perfectly refreshing summer dessert.
Visit http://www.eaglebrand.com  (and in Spanish at www.marcaeagle.com ) for more dessert recipes, as well as helpful baking and entertaining tips.
White Chocolate Apricot Swirl Cheesecake
Crisco Original No-Stick Cooking Spray
1 cup graham cracker crumbs
1/2 cup ground almonds
1/4 cup sugar
1/4 cup butter, melted
3 8-ounce packages cream cheese, softened
1 14-ounce can Eagle Brand Sweetened Condensed Milk
3 large eggs
1 1/2 cups white baking chips, melted
1 teaspoon vanilla extract
1 15-ounce can apricot halves, drained
u Heat oven to 350°F. Coat bottom of 9-inch springform pan with no-stick cooking spray. Stir graham cracker crumbs, almonds, sugar and butter in small bowl until evenly moistened. Press firmly into bottom of prepared pan.
u Beat cream cheese until fluffy. Blend in sweetened condensed milk. Add eggs, melted white baking chips and vanilla; blend until smooth. Pour over crust.
u Place apricots in food processor or blender. Cover and process until smooth. Spoon small dollops of apricot puree over top of cream cheese mixture. Swirl with tip of knife to make marbled appearance.
u Bake 50 to 60 minutes or until edges are puffed and golden. (Center will not be completely set.) Cool completely in pan on wire rack. Chill thoroughly before serving.