Caramel Fig Mini-Cheesecakes

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

1. Preheat oven to 325°F. Line 12 (2 3/4-inch) muffin cups with paper cups.
2. 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.
3. 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.
4. Spoon figs over crusts and press firmly with back of spoon to even layer.
5. 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.
6. Spoon cheese mixture into cups over fig mixture.
7. 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.
8. 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.