Servings: 12
- 1/2 cup graham cracker crumbs
- 1/3 cup finely chopped hazelnuts or pecans
- 2 tablespoons butter, melted
- 1 1/2 cups finely chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
- 1/4 cup caramel ice cream topping
- 3 tablespoons hazelnut liqueur or orange juice
- 1 pound (two 8-ounce packages) 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 of spoon to 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 fig mixture.
- Return to middle of oven for 18–20 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.