Cheesecake with Pecan Filling and Fig & Olive Tapenade Topping

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Ingredients:

• Almond Flour Base:
• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 2 tablespoons sugar
• 1/8 teaspoon salt


• Pecan Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans


• Fig & Olive Tapenade Topping:
• 1/2 cup diced figs
• 1/2 cup diced olives
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/8 teaspoon salt

Instructions:

1. Preheat oven to 350°F.


2. Almond Flour Base:
1. In a medium bowl, mix together almond flour, melted butter, sugar, and salt.
2. Press mixture into the bottom of a 9-inch springform pan.


3. Pecan Filling:
1. In a large bowl, beat softened cream cheese and sugar until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Stir in vanilla extract and chopped pecans.
4. Pour mixture over the almond flour base.


4. Bake for 35-40 minutes, or until the edges are golden and the center is set.


5. Fig & Olive Tapenade Topping:
1. Combine diced figs, olives, olive oil, honey, and salt in a small bowl.
2. Spread the mixture over the cooled cheesecake.


6. Refrigerate cheesecake for at least 4 hours before serving.