|
 Makes
12 servings
1/2 cup graham cracker crumbs
1/3 cup finely chopped hazelnuts or pecans
2 tablespoons butter, melted
1 1/2 cups finely chopped Blue Ribbon Orchard Choice or Sun-Maid
Calimyrna or Mission Figs, stems removed
1/4 cup caramel ice cream topping
3 tablespoons hazelnut liqueur or orange juice
1 pound (2 blocks) cream cheese, softened
1/3 cup granulated sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 large eggs
Thinly sliced figs
1/4 cup caramel ice cream topping
1 tablespoon hazelnut liqueur or orange juice
Preheat oven to 325°F. Line 12
(2 3/4-inch) muffin cups with paper cups. Combine graham cracker
crumbs, nuts and melted butter. Press firmly into bottoms
of cups. Bake in middle of oven for 5 minutes, till fragrant.
Remove from oven and reserve. In small saucepan, combine figs,
caramel topping and liqueur. Bring to a simmer over medium
heat, stirring constantly, and cook for 1 minute or until
most of liquid is absorbed. Spoon figs over crusts and press
firmly with back spoon to an even layer. In bowl with electric
mixer, beat cream cheese on medium-low speed until creamy,
scraping bowl frequently. Beat in sugar, lemon juice and vanilla.
On low speed, beat in eggs, one at a time. Spoon cheese mixture
into cups over figs. Return to middle of oven for 18 to 20
minutes, till set. Remove from oven and cool in pan on wire
rack. Chill in pan for 3 hours. To serve, carefully remove
cheesecakes from pan and paper cups to serving plates. For
topping, fan fig slices on top of cheesecakes. Combine caramel
topping and liqueur; drizzle over cakes.
|
| 
