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The Lover’s Cheesecake Recipe
Ingredients
Shortcut Crust
- 1 Pre-made Graham Cracker Crust
- 3 Tb. Dark Brown Sugar
- 1 Pat of Butter
- ¼ c. Chopped Pecans
- ½ c. Fig Preserves
Filling
- 2 (8 oz.) Blocks Cream Cheese, Softened
- 2 tsp. Vanilla Extract
- 1 c. White Granulated Sugar
- 1 8 oz. Container of Thawed Cool Whip®
Topping
- Chocolate and Honey Drizzle
- Fresh Strawberry Slices
- Sliced Dried Turkish Figs, Optional
Instructions
For the shortcut crust, use a pre-made graham cracker crust. Combine a pat of butter with the brown sugar and warm in the microwave for 20 seconds; stir until smooth. Add the chopped pecans and the fig preserves; blend together by hand. Spread this mixture onto the ready-made pie crust and place in the refrigerator for at least an hour.
For the filling, blend the softened cream cheese blocks with the granulated sugar, using a hand or stand mixer, until smooth. Add the vanilla, mix well, and then fold in the thawed Cool Whip®. Add the filling to the chilled crust and refrigerate at least 4 hours or overnight.
For the topping, melt ½ c. semi-sweet chocolate chips in the microwave for 45 seconds, stirring, and repeating at 10-second intervals until smooth. Add 3 Tb. honey and blend well. Drizzle the chocolate-honey combination over the cheesecake and add fresh strawberry and Turkish fig slices for garnish.
