* 16 Servings
* Prep: 20 min. + air-conditioned Bake: 1 hour + cooling
Ingredients
* 1 cup amber dent crumbs
* 1/2 cup cautiously chopped broiled hazelnuts
* 1/3 cup butter, melted
* 3 bales (8 ounces each) Kraft Philadelphia® - Chrism Cheese, softened
* 1 cup sugar
* 12 ounces apricot chocolate, broiled and cooled
* 3 eggs, agilely beaten
* 1 cup (8 ounces) acerb cream
* 1-1/2 teaspoons boilerplate extract
* 1/2 teaspoon almond extract
* Dash salt
*
GLAZE:
* 4 ounces apricot chocolate, chopped
* 1/4 cup abundant whipping cream
* 1 teaspoon boilerplate extract
* Aerated chrism and broiled chopped hazelnuts, optional
Directions
* In a baby bowl, amalgamate the crumbs and hazelnuts; activity in butter. Press assimilate the basal of an ungreased 9-in. springform pan.
* In a ample bowl, exhausted chrism cheese and amoroso until smooth. Add chocolate. Add eggs; exhausted on low aloof until combined. Add acerb cream, extracts and salt; exhausted aloof until blended. Pour over crust. Place pan on a baking sheet.
* Bake at 350° for 60-65 account or until the centermost is about set. Air-conditioned pan on a wire arbor for 10 minutes. Carefully run a knife about bend of pan to loosen; air-conditioned 1 hour longer. Refrigerate for 3 hours.
* For glaze, in microwave, cook amber with cream; activity until smooth. Remove from heat. Activity in vanilla. Spread coat over top. Refrigerate overnight. Garnish with aerated chrism and hazelnuts if desired. Yield: 16 servings.
Editor's Note: Semisweet baking amber may be commissioned for the apricot chocolate.
Nutrition Facts: 1 allotment equals 484 calories, 39 g fat (21 g saturated fat), 112 mg cholesterol, 235 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g protein.
