Rosemary, Fig, and Pistachio Cheesecake

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup white granulated sugar
• 1/2 cup unsalted butter, melted

Rosemary & Fig Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup white granulated sugar
• 4 large eggs, room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 cup fig jam

Salted Pistachios Topping

• 1/2 cup roasted and salted pistachios, chopped into small pieces

Instructions

1. Preheat oven to 325°F.
2. Mix together Graham cracker crumbs, sugar, and melted butter in a bowl until fully combined.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
4. Bake for 10 minutes. Remove from the oven and set aside to cool.
5. In a large bowl, beat the cream cheese and sugar together until creamy and smooth, approximately 3-4 minutes.
6. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
7. Stir in the sour cream, vanilla extract, and chopped rosemary until fully combined.
8. Pour the mixture into the cooled crust. Drop spoonfuls of fig jam over the cheesecake batter and use a knife to swirl the jam into the batter.
9. Bake for 50-55 minutes or until the cheesecake is set with a slightly jiggly center.
10. Let the cheesecake cool to room temperature then chill in the refrigerator for at least 4 hours (or overnight).
11. Before serving, sprinkle the chopped pistachios on top of the cheesecake.