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Fig Cheesecake

A creamy Fig Cheesecake that combines cream cheese with fresh figs for a delightful and memorable dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
Filling
  • 2 cups cream cheese Let soften at room temperature before mixing.
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Add one at a time.
  • 1 cups fresh figs, chopped
  • 1 tablespoon lemon juice
  • optional Whipped cream for serving

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan.
  3. In a large bowl, beat cream cheese until smooth. Gradually add sugar and mix until combined, then mix in vanilla extract.
  4. Add the eggs one at a time, ensuring each one is fully incorporated.
  5. Gently fold in the chopped figs and lemon juice until evenly distributed.
  6. Pour the filling over the crust in the springform pan.
  7. Bake for 50-60 minutes or until the center is set but slightly jiggly.
  8. Cool on a wire rack before covering and chilling in the refrigerator for at least 4 hours.
  9. Slice the cheesecake and add whipped cream if desired before serving.

Notes

For a gluten-free option, substitute almond flour or crushed nuts for the graham cracker crumbs. A well-chilled cheesecake will hold its shape better. Avoid overbaking to maintain a creamy texture.