Name: Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle recipe
Ingredients: 24 vanilla sandwich cookies with filling;4 tablespoons butter, softened;8 ounces dried figs, roughly chopped, divided;1 ½ cups roughly chopped toasted hazelnuts, divided;3 (8 ounce) packages cream cheese, softened;1 ½ cups white sugar;1 ½ tablespoons all-purpose flour;⅔ cup sour cream;½ cup buttermilk;1 teaspoon vanilla extract;1 teaspoon hazelnut liqueur;4 eggs;¼ cup honey;2 tablespoons bourbon

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Ingredients

24 vanilla sandwich cookies with filling 4 tablespoons butter, softened 8 ounces dried figs, roughly chopped, divided 1 ½ cups roughly chopped toasted hazelnuts, divided 3 (8 ounce) packages cream cheese, softened 1 ½ cups white sugar 1 ½ tablespoons all-purpose flour ⅔ cup sour cream ½ cup buttermilk 1 teaspoon vanilla extract 1 teaspoon hazelnut liqueur 4 eggs ¼ cup honey 2 tablespoons bourbon

Nutrition Info

699 calories carbohydrate: 71 g cholesterol: 132.4 mg fat: 43.2 g fiber: 2.8 g protein: 10.3 g saturatedFat: 18.5 g servingSize: - sodium: 448.9 mg sugar: 41.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter, use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.

Recipe Yield

12 servings

Recipe Note

If you're looking for a decadent dessert, this may be the one for you. This fig and hazelnut cheesecake has a vanilla cookie crust and is topped with toasted hazelnuts and a honey-bourbon drizzle.

Alternatives to this recipe

Fig-Hazelnut Cheesecake with Honey-Bourbon Drizzle