Christmas Cheesecake with Rosemary and Fig
Experience the festive delight of Christmas Cheesecake with Rosemary and Fig. This indulgent dessert features a smooth, creamy filling infused with aromatic rosemary and sweet figs, all atop a buttery graham cracker crust. Perfect for holiday gatherings, this cheesecake is sure to impress your guests and become a seasonal favorite.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup full-fat sour cream
- 2 tbsp fresh rosemary, finely chopped
- 1 cup dried figs, chopped
- 2 tsp pure vanilla extract
- Zest of 1 lemon
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese until smooth; gradually add sugar until fluffy.
- Add eggs one at a time, mixing gently after each addition.
- Fold in sour cream, rosemary, figs, vanilla extract, and lemon zest until combined.
- Pour filling into the crust and bake for 50-60 minutes until edges are set but center is slightly jiggly.
- Cool in the oven with the door ajar for an hour, then refrigerate for at least four hours before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Feel free to substitute figs with dried apricots or cranberries for a different flavor twist. Adjust rosemary based on your taste preference; remember that dried herbs are more concentrated if you're using them instead of fresh. Top with a drizzle of honey or crushed nuts for added texture.