Fig Cheesecake with Ginger Snap Walnut Crust

fig_cheesecake

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.

cheesecake-figs

cheesecake_crust

crust_gingersnapcrumbs

cheesecake_crust-base

fig_CheeseCake

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
Categories: Desserts, Recipes | Tags: , , , , , , , , , | Comments Off on Fig Cheesecake with Ginger Snap Walnut Crust