Rosemary Fig Cheesecake with Candied Pecans

Graham cracker base

Ingredients:

• 1 1/2 cups Graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup sugar

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter.
2. In a bowl, mix together Graham cracker crumbs, melted butter and sugar. Then, press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool.

Rosemary & Fig filling

Ingredients:

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup fig spread
• 1 tablespoon fresh rosemary, finely chopped

Directions:

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add in sugar and beat until well combined.
2. Beat in eggs, one at a time, making sure to scrape the sides of the bowl.
3. Stir in fig spread and rosemary until fully incorporated into the mixture.
4. Pour mixture over the cooled Graham cracker base and bake for 45-50 minutes or until the filling is set.
5. Let it cool in the pan for 10 minutes and then remove the sides. Refrigerate for at least 2 hours before serving.

Candied Pecans topping

Ingredients:

• 1 cup pecans, roughly chopped
• 2 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 1/4 teaspoon salt

Directions:

1. Melt butter in a pan over medium heat.
2. Add in pecans, brown sugar, and salt. Stir well until nuts are well coated.
3. Cook for 3-5 minutes or until the sugar has melted and the nuts are caramelized, stirring often.
4. Remove from heat and let cool for a few minutes.
5. Sprinkle the candied pecans on top of the chilled cheesecake before serving.

Enjoy your delicious Rosemary Fig Cheesecake with Candied Pecans, perfect for any occasion!