Fig & Rosemary Cheesecake with Apple Pie Crust and Whipped Cream Topping

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Ingredients:

• 1 apple pie crust, baked and cooled
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (24 oz total)
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup dried figs, chopped
• 2 tbsp fresh rosemary, finely chopped
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 325°F.
2. In a large bowl, beat the cream cheese with an electric mixer until smooth, about 2 minutes.
3. Add the sugar and beat until well combined, about 2 more minutes.
4. Beat in the eggs one at a time, then the vanilla extract and salt, mixing well after each addition and scraping down the sides of the bowl as needed.
5. Stir in the chopped figs and rosemary.
6. Pour the cheesecake mixture into the cooled apple pie crust and smooth the top.
7. Bake the cheesecake for 50-60 minutes, or until it is set but still slightly jiggly in the center.
8. Cool the cheesecake to room temperature, then chill it in the fridge for at least 2 hours before serving.
9. Before serving, make the whipped cream topping. In a large bowl, beat the heavy cream with an electric mixer on medium speed until it begins to thicken.
10. Add the powdered sugar and vanilla extract and continue to beat until the whipped cream holds firm peaks, about another 1 to 2 minutes.
11. Serve portions of the Fig & Rosemary Cheesecake topped with a dollop of whipped cream.