Rosemary & Fig Cheesecake with Cornbread Base and Macadamia Nut Topping

Cornbread Base

• 1 1/2 cups cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 2/3 cup vegetable oil

Rosemary & Fig Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1/4 cup honey
• 4 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons fresh rosemary, finely chopped
• 1 cup dried figs, chopped

Macadamia Nut Topping

• 1 cup macadamia nuts, chopped
• 3/4 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup melted butter

Instructions

1. Preheat the oven to 350°F.
2. For the cornbread base, combine the cornmeal, flour, sugar, baking powder, and salt in a bowl. In another bowl, whisk together the milk, oil, and eggs. Add the wet ingredients to the dry ingredients, stirring until just combined. Pour the batter into a 9-inch springform pan and bake for 20-25 minutes, or until golden brown. Allow to cool completely.
3. For the filling, beat the cream cheese with an electric mixer until smooth. Add in the sugar, honey, eggs, and vanilla extract, then beat until well blended. Fold in the rosemary and figs. Pour the mixture over the cooled cornbread crust.
4. For the topping, combine the chopped macadamia nuts, brown sugar, flour, and melted butter in a bowl. Sprinkle the topping evenly over the filling.
5. Bake for 50-60 minutes, or until the cheesecake is set and the topping is golden brown. Allow to cool slightly before removing from the pan and slicing.