Cambozola Cheesecake with Sweet Fig Topping

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  • 3/4 cup graham cracker crumbs
  • 1/4 cup ground vanilla wafers
  • 1 tablespoon sugar
  • 3 tablespoons melted butter
  • 1/4 pound Cambozola cheese, rind trimmed, room temperature
  • 6 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup sour cream
  • 1 egg, beaten
  • 1 (8.5-ounce) jar fig spread


Preheat oven to 425°F. To make crust, stir together graham cracker crumbs, ground vanilla wafers, sugar and butter. Transfer to a 9-inch pie pan and press into bottom and up sides. Place in freezer while making filling. Use a stand mixer or hand mixer to blend cheese, cream cheese and sugar until creamy. Add cornstarch, sour cream and egg; beat until well mixed. Remove crust from freezer and pour in filling. Allow filling to settle and level. Bake 5 minutes. Reduce temperature to 200°F and bake 15 minutes. Turn off oven and allow cheesecake to cool in the oven with door slightly ajar for 1 hour. Transfer to refrigerator and cool completely. To serve, heat fig spread in microwave or over low heat until just loose enough to pour. Drizzle over cheesecake.

Recipe from Central Market Mill Creek - Culinary Resource Center
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