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Sunny Day Apricot Cheesecake

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“Using half panko in the crust of this cheesecake takes it to another level. The sunny color of apricot glaze makes it a perfect dessert for our early Spring weather.”
1hr 5mins

Ingredients Nutrition


  1. 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*.
  2. 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.

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