Caramel California Fig Mini-Cheesecakes

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Instead of serving slices of cheesecake, opt for mini cheesecakes. Top these pre-portioned desserts with California Fig Caramel for a sweet surprise.

Course: Dessert

Keyword: Mini Cheesecakes

Servings: servings

Calories: 256kcal

1/2 cup graham cracker crumbs
1/3 cup hazelnuts or pecans, finely chopped
2 tbsp butter melted
1 1/2 cups Orchard Choice or Sun-Maid California Figs stems removed, finely chopped
1/4 cup caramel ice cream topping
3 tbsp hazelnut liqueur or orange juice
1 lb cream cheese softened
1/3 cup granulated sugar
1 tsp lemon juice
1 tsp vanilla extract
2 eggs large
thinly sliced figs
1/4 cup caramel ice cream topping
1 tbsp 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 spoon to an 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 figs. Return to middle of oven for 18 to 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.

Photo: George Selland.