Fig Cheesecake with Ginger Snap Walnut Crust


I saw some lovely dried figs at the Lexington Co-op the other day, so I snagged them and planned to use some for a savory dish and some for a dessert. Paging through an old cheesecake cookbook of mine, I came across a recipe for a fig and walnut cheesecake. I rewrote it to have cream cheese and sour cream — which I believe produces the creamiest, most luscious cheesecakes — and I made my own crust by adding walnuts to my famous ginger snap crust recipe (also below). With a little trial and error, I concocted a delectable treat. Here’s my new recipe:

Nina’s Fig Cheesecake

3/4 c dried figs, stems removed
1 1/2 8 oz. sticks of cream cheese
1/2 c. sour cream
3 eggs
2 tbsp. light brown sugar
1 tbsp. all purpose flour

Nina’s Ginger Snap Walnut Crust

25 ginger snap cookies (I used Mi-Del)
1/2 stick butter
1/2 c. walnuts (I used maple cinnamon walnuts from the Lexington Co-op – if you like cinnamon, but don’t have these on hand, add 1/4 tsp. cinnamon to the walnuts and coarse cookie crumbs!)

Preheat oven to 325°F. Grease an 8-inch springform pan with butter.

First, cover figs with water in a small saucepan and bring to a boil. Then cover with a lid and turn down to a simmer for 12-15 minutes or until figs are tender. Remove from heat and let cool.

Next, make the crust. Place all the ginger snap cookies in the bowl of a food processor and run until the cookies are coarse crumbs. Empty and set aside in a bowl. Process walnuts until ground; add to bowl of cookie crumbs and stir together. Melt butter in a small saucepan over low heat; add cookie crumb/walnut mixture and stir until combined. Press mixture into greased pan evenly.

In a large bowl, beat cream cheese, sour cream, eggs and brown sugar until smooth. Coarsely chop figs and stir into batter; add flour and stir to combine. Spoon filling onto crust in pan, using a spatula to spread evenly across the top.

Bake in oven for 1 hour or until set. Allow to cool for at least 20 minutes before removing ring from springform pan. Refrigerate for at least two hours before serving.






This cheesecake serves about 12 people. Enjoy!

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

27. September 2010 by Nina
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