Apricot Cream Cheesecake

Serves: 15
Total Calories: 396
Prep time:
Cook time:
Total time:


Filling :
2 (8-ounce) packages cream cheese, softened
1 cup Angel Flake coconut
1/2 cup sugar
2 tablespoons lemon juice

1 (18 1/4-ounce) box Duncan Hines Butter cake mix
1/2 stick butter or margarine, softened
1 tablespoon lemon extract
3 eggs, beaten
3/4 cup apricot nectar

2 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons apricot nectar
1 tablespoon lemon extract


For Filling:
Mix together cream cheese, coconut, sugar, and lemon juice. Let sit while making Batter.

For Batter:
Combine cake mix, butter, lemon extract, eggs, and nectar. Beat well. Pour into well-greased and floured Bundt or tube cake pan. Spoon Filling on Batter, being careful not to touch sides of pan or the tube. Bake in preheated 350° oven for 1 hour. Remove, and let stand in pan for 1 hour. During this time, make Glaze.

For Glaze:
Mix ingredients together. Reverse pan onto cake plate; remove, and glaze top with Glaze; let it drip down the sides.

Nutritional Facts:

Serves: 15
Total Calories: 396
Calories from Fat: 170

This Apricot Cream Cheesecake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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