Rosemary & Fig Cheesecake with Peach & Mango Topping

Graham Cracker Base

• 1 1/2 cups of Graham Cracker Crumbs
• 1/4 cup of Sugar
• 1/2 cup of Melted Margarine

Rosemary & Fig Filling

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of Sugar
• 1/4 cup of Honey
• 2 Eggs
• 1 tsp of Chopped Rosemary
• 1/3 cup of Diced Figs

Peach & Mango Topping

• 1 cup of Chopped Peaches
• 1 cup of Chopped Mangoes
• 1/4 cup of Sugar
• 1/4 cup of Water

Instructions

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted margarine in a bowl. Press mixture into the bottom of a springform pan and bake for 10 minutes.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add in the honey, eggs, rosemary, and diced figs. Mix well.
4. Pour the mixture on top of the graham cracker base and bake in the oven for 45 minutes.
5. For the topping, mix chopped peaches, chopped mangoes, sugar, and water in a saucepan. Cook over medium heat until the sugar dissolves and the fruit becomes soft, about 10-15 minutes.
6. Let the cheesecake cool to room temperature before spreading the peach and mango topping on top.
7. Refrigerate for at least 2 hours before serving.