Why You’ll Love Apricot Cheesecake with Pistachio Crumble Topping Recipe

You’ll adore this cheesecake because it strikes a beautiful balance between creamy, fruity, and crunchy. The apricots bring brightness and juiciness, the cheesecake filling offers silky richness, and the pistachio crumble adds satisfying texture. It also holds its shape well when chilled and can be made in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust & Crumble

All‑purpose flour
Granulated sugar
Unsalted butter, melted
Pinch of salt
Vanilla extract
Chopped pistachios (for the topping)

For the Filling

Fresh apricots, pitted and halved or quartered
Unsalted butter, softened
Granulated sugar
Vanilla extract or vanilla paste
Eggs
Quark (or a well‑drained full-fat Greek yogurt / cream cheese substitute)
Sour cream
Cornstarch

Directions

Preheat the oven to 160 °C (320 °F), fan/convection mode.
Grease a 26 cm (10‑inch) springform pan and line the bottom with parchment paper.
Make the crust & crumble:
- Combine flour, sugar, vanilla, and salt in a bowl.
- Pour in melted butter and mix (by hand) until crumbly.
- Press about two‑thirds of this crumb mixture firmly into the bottom and up the sides of the springform pan to form the crust.
- Layer half of the apricot pieces over the crust.
- Add the chopped pistachios to the remaining crumble mixture and reserve this as the crumble topping. Chill briefly.
Prepare the filling:
- Cream the remaining softened butter with sugar, vanilla, and salt until light and fluffy.
- Beat in eggs one at a time, mixing 30 seconds after each addition.
- Fold in the quark (or yogurt / cream cheese), then add the cornstarch and sour cream. Mix until just smooth; avoid overmixing to prevent trapping air.
Pour the filling over the apricots in the crust. Press remaining apricot halves gently on top of the filling, then sprinkle the pistachio crumble evenly over the top.
Bake on the lower rack for about 90 minutes. If the top starts browning too fast, cover loosely with foil after about 60 minutes.
Once baked, turn off the oven and allow the cake to cool inside the oven (door closed) to avoid sudden temperature changes.
After cooling, refrigerate for at least 4 hours—or preferably overnight—before slicing and serving.

Servings and timing

Servings: about 12 slices (for a 26 cm / 10‑inch pan)
Prep time: ~30 minutes
Bake time: ~1 hour 30 minutes
Chill / rest time: at least 4 hours (overnight recommended)
Total time: around 2 hours plus chilling

Variations

Use canned or well‑drained apricots if fresh aren’t in season (just ensure excess liquid is removed).
Swap quark for a mixture of cream cheese and Greek yogurt (or fully drain yogurt in cheesecloth) to mimic texture.
Replace pistachios in the crumble with chopped almonds, pecans, or hazelnuts.
Add lemon or orange zest into the filling for extra citrus brightness.
Use a smaller (9‑inch) pan — reduce filling slightly but keep crust/crumble the same.
Mix in a swirl of fruit jam (apricot or peach) into the filling before baking for a marbled effect.

Storage/Reheating

Store the cheesecake in the refrigerator, covered, for up to 3–4 days.
It’s best served cold; do not reheat.
To maintain crispness, add the crumble just before serving rather than soaking overnight.

FAQs

What can I use instead of quark?

You can use full-fat cream cheese (softened) or a well‑drained full-fat Greek yogurt. If using yogurt, strain it in cheesecloth until thick, discarding the liquid.

Can I use canned apricots?

Yes — but ensure they’re thoroughly drained to avoid excess moisture weakening the filling.

Why is the crumble topping important?

The crumble adds texture and visual contrast and helps keep the top from becoming soggy.

My cheesecake cracks — how can I avoid that?

Bake slowly (low temperature), avoid overmixing which introduces air, and allow it to cool gradually in the oven.

Can I bake in a different pan size?

Yes — for a 9‑inch pan, use the same amount of crust and crumble, but slightly reduce the filling quantities to adjust for depth.

How do I prevent apricots from sinking?

Partially press them into the crust before adding filling, and don’t pile them too thick. Chill the crumble before pressing it on top.

Can I make this ahead?

Definitely — the cake tastes better after chilling overnight, so you can bake and assemble a day before serving.

Is this cheesecake gluten‑free?

Not as written — you’d need to use a gluten-free flour blend in place of all-purpose flour for the crust and crumble.

How do I get a firmer filling?

Ensure correct amounts of cornstarch are included and that the pan is chilled well. Also, do not overfill above the pan rim.

Can I freeze leftovers?

You can freeze slices wrapped tightly (double wrap) for a couple of weeks. Thaw overnight in the refrigerator before serving.

Conclusion

This apricot cheesecake with pistachio crumble topping combines the best of creamy cheesecakes and fruit-topped German-style cakes. With a rich, tangy filling, juicy apricots, and crunchy pistachios, it’s a standout dessert that can be made ahead and only gets better after chilling. Serve it cold, cut into neat slices, and enjoy the contrast of creamy, fruity, and nutty textures in every bite.