Cheesecake with Rosemary, Fig, Pineapple and Kiwi Topping

Graham Cracker Base

• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Granulated Sugar
• 1/2 cup Unsalted Butter, melted

Rosemary & Fig Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups Granulated Sugar
• 1/4 cup Cornstarch
• 2 tsp Fresh Rosemary, finely chopped
• 4 Eggs, at room temperature
• 1 1/2 cups Fresh Figs, finely chopped

Pineapple & Kiwi Topping

• 1/2 cup Pineapple, finely chopped
• 1 Kiwi, peeled and diced
• 2 tbsp Honey

Instructions

1. Preheat oven to 350°F
2. Make the Graham cracker base by combining Graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until lightly browned. Set aside to cool.
3. Make the filling by beating cream cheese, sugar, cornstarch, and rosemary in a large bowl with an electric mixer until well combined. Add eggs, one at a time, beating well after each addition. Fold in chopped figs. Pour mixture into the prepared crust.
4. Bake for 40-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven, and leave the cheesecake inside for an additional 10 minutes. Remove from the oven, and let it cool at room temperature for 30 minutes. Cover, and refrigerate for at least 4 hours or overnight.
5. Make the topping by mixing chopped pineapple, diced kiwi, and honey in a bowl. Spread the topping over the cooled cheesecake.
6. Serve and enjoy!