Figgy Rosemary Cheesecake with Carrot Cake Crust and Candied Pecans

Ingredients:

• 2 cups grated carrot
• 1 cup all-purpose flour
• 1/2 cup chopped pecans
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup fig preserves
• 1/2 cup water
• 1 cup pecans
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix together grated carrot, flour, chopped pecans, granulated sugar, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir in vegetable oil and eggs until well blended.
3. Press the mixture into the bottom and up the sides of a 9 inch springform pan. Bake for 15 minutes.
4. In a bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with granulated sugar, flour, lemon juice, vanilla extract, and fresh rosemary until smooth and creamy. Spread the mixture in the crust.
5. In a saucepan, combine fig preserves and water over medium heat. Bring to a simmer and stir until smooth. Pour the mixture over the cream cheese layer.
6. In a bowl, mix together pecans, brown sugar, cinnamon, nutmeg, and salt. Sprinkle over the fig layer. Bake for 30 minutes.
7. Cool the cake to room temperature. Chill in the refrigerator for at least 2 hours or overnight before serving.