Rosemary Fig Cheesecake with Pistachio Crumble crust and Balsamic Glaze

Ingredients

• 1 1/2 cups pistachios, shelled and ground
• 3 tablespoons granulated sugar
• 1/3 cup unsalted butter, melted
• 2 cups graham cracker crumbs
• 1 tablespoon fresh rosemary, finely chopped
• 12 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon fresh rosemary, finely chopped
• 4 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh figs, chopped
• 1/2 cup balsamic vinegar
• 1/4 cup honey

Instructions

1. Preheat the oven to 350 degrees F and grease a 9-inch springform pan.
2. In a mixing bowl, combine the ground pistachios, sugar, melted butter, and graham cracker crumbs. Press the mixture into the bottom of the springform pan and bake for 10-12 minutes until golden brown.
3. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, flour, and rosemary until smooth. Add the eggs one at a time, scraping down the bowl after each addition. Stir in the vanilla extract.
4. Gently fold in the chopped figs and pour the mixture over the pistachio crumble crust.
5. Bake for 45-55 minutes, until the edges are set but the center is still slightly jiggly. Allow the cheesecake to cool to room temperature before chilling in the refrigerator for at least 2 hours or overnight.
6. In a small saucepan, combine the balsamic vinegar and honey. Simmer over medium heat for 5-7 minutes until the mixture has thickened and is reduced by half. Allow to cool.
7. Once the cheesecake has chilled, remove from the pan and drizzle with the balsamic glaze.
8. Serve and enjoy!