Cinnamon Roll Cheesecake with Rosemary & Fig Filling and Candied Pecans Topping

this image was generated using AI technology

Ingredients

• Cinnamon Roll Base: 1 cup graham cracker crumbs, 1/4 cup unsalted butter (melted), 1/4 cup granulated sugar, 1 teaspoon ground cinnamon
• Rosemary & Fig Filling: 2 (8oz) packages Norman's Kosher Cholov Yisroel Cream Cheese, 1/2 cup granulated sugar, 2 eggs (room temperature), 1/2 cup sour cream (room temperature), 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/3 cup fig preserves, 1 tablespoon finely chopped fresh rosemary
• Candied Pecans Topping: 1 cup chopped pecans, 1/4 cup light corn syrup, 1/4 cup brown sugar, 1/4 cup unsalted butter, 1/4 teaspoon salt

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. Cinnamon Roll Base: In a small bowl, mix together graham cracker crumbs, melted butter, sugar, and cinnamon. Press mixture into the bottom and up the sides of the prepared springform pan. Set aside.
3. Rosemary & Fig Filling: In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until smooth and creamy. Add sugar and beat until well combined. Beat in eggs one at a time, then sour cream, vanilla extract, and salt. Stir in fig preserves and rosemary. Pour mixture over the cinnamon roll base.
4. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for 30 minutes.
5. Candied Pecans Topping: In a medium saucepan, combine chopped pecans, light corn syrup, brown sugar, unsalted butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and the sugar has dissolved. Cook for another 2-3 minutes, stirring constantly, until the pecans are caramelized and coated in the mixture. Remove from heat and let cool slightly.
6. Pour the candied pecans mixture over the cooled cheesecake. Chill in the refrigerator for at least 3 hours or overnight before serving.