Cheesecake Bliss

this image was generated using AI technology

Maple Pecan Base

• 2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup pure maple syrup
• 1/3 cup unsalted butter, melted

Rosemary & Fig Filling

• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp pure vanilla extract
• 1/3 cup fresh rosemary, finely chopped
• 1 cup dried figs, chopped

Fudge Brownie Topping

• 1 cup semisweet chocolate chips
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, chopped pecans, maple syrup, and melted butter. Mix well.
3. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let cool.
4. Reduce oven temperature to 325°F.
5. In a large bowl, beat cream cheese and sugar together until smooth. Add eggs, one at a time, then add vanilla extract and beat until well combined.
6. Stir in finely chopped rosemary and chopped figs. Mix well.
7. Pour the cream cheese mixture over the cooled crust.
8. Bake in the preheated oven for 45-50 minutes or until the center is almost set.
9. Remove from the oven and cool on a wire rack for 10 minutes.
10. In a medium saucepan, melt chocolate chips and butter over low heat.
11. Add sugar and eggs. Mix well.
12. In a separate bowl, whisk together flour, baking powder, and salt. Stir it into the chocolate mixture.
13. Spoon the brownie topping over the cheesecake.
14. Bake for an additional 20 minutes or until the brownie layer is set.
15. Remove from the oven and let cool completely on a wire rack.
16. Cover and refrigerate for at least 4 hours or overnight.
17. Serve and enjoy!