Who loves cheesecake?! I think it might be my favorite dessert. So I’m super excited to share this easy cheesecake with fresh figs with you today.
So it might not be surprising if you’ve followed my blog for a while, but I’m not a huge dessert person.
Even as a kid, I’d prefer steak or pasta to sweets. I kind of have a “savory tooth.”
But cheesecake is one dessert that does get me excited.
All Hail Cheesecake
When I was in high school, I worked for a restaurant that sold the most delicious cheesecakes.
These things were HUGE. Seriously – one slice would feed four people.
And during my hostess and serving days, I remember looking at the beautifully lit dessert case and just staring at the cheesecakes.
One of my favorites was strawberry – a beautiful, plain cheesecake topped with fresh strawberries and strawberry jam.
It was just so good. Simple, delicious, no fuss. Just like a dessert should be.
This recipe is somewhat of an ode to that strawberry cheesecake – it’s a simple, easy cheesecake topped with fresh figs and fig syrup.
It turned out really, REALLY good. The sweetness of the syrup, cheesiness of the cake, and texture of the fresh fig all paired together so nicely.
Plus, the graham cracker crust. Who could resist that?
I created this recipe with a lot of help from King Arthur’s easy cheesecake recipe – and just added a few tweaks.
Also – a springform pan will make this even easier to make. Check out this one on Amazon.
Easy Cheesecake with Fresh Figs Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup confectioners’ sugar
- 3/4 stick of butter, melted
- 1/8 teaspoon salt
- 2 cups (2 packages) cream cheese or Neufchatel cheese, at room temperature
- 2 large eggs, at room temperature
- 2/3 cup sugar
- 2 teaspoons vanilla
- 1/4 cup fig syrup
- 5 fresh figs, sliced in half
Preheat the oven to 350°F.
Mix crust ingredients together until well combined.
Press the crumbs into the bottom and up the sides of a pie pan, making sure the bottom layer is thick. You want it to hold your cheesecake filling goodness!
Next, make your filling. Mix room temp cream cheese and sugar together. Then add in eggs and vanilla, stirring until everything is smooth.
Pour filling into the crust. Bake for 20 minutes, then cover the crust with strips of aluminum foil. Bake for another 10 minutes.
Remove the cheesecake from the oven, and allow to cool completely. Once the cake is cool, refrigerate until you’re ready to serve.
When serving, top cheesecake with fig syrup and fresh figs and enjoy.