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Maple-Roasted Fig Cheesecake

This Maple-Roasted Fig Cheesecake is a luscious blend of creamy, sweet, and caramelized fig flavors that will wow your dessert guests!
Prep Time25 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Figs, Maple, Roasted, Vegetarian
Servings: 8 servings

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs for a crunchy, buttery crust
  • 0.5 cup unsalted butter melted, to bind the crust
  • 0.25 cup brown sugar adds a warm sweetness to the crust

For the Filling:

  • 3 packages cream cheese 8 oz each, softened, the base of the creamy filling
  • 1 cup granulated sugar sweetens the cheesecake filling
  • 1 teaspoon vanilla extract enhances the flavor
  • 3 large eggs for structure and richness
  • 1 cup sour cream adds tang and creaminess
  • 0.25 cup maple syrup infuses a subtle, natural sweetness into the filling

For the Topping:

  • 12 fresh figs halved, the star fruit topping
  • 1 tablespoon olive oil to roast the figs
  • 1 tablespoon balsamic vinegar intensifies the fig’s flavor when roasted

Instructions

Prepare the Crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine 2 cups of graham cracker crumbs, 1/4 cup brown sugar, and 1/2 cup melted unsalted butter. Stir until the mixture resembles wet sand. Press the crust evenly into the bottom of a 9-inch springform pan, pressing firmly and evenly. Bake for 10 minutes, then remove and set aside to cool slightly.

Make the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup granulated sugar and beat until combined. Add 1 teaspoon vanilla extract. Add the 3 eggs one at a time, mixing just until incorporated after each. Blend in 1 cup sour cream and 1/4 cup maple syrup. Avoid overmixing to prevent air bubbles and cracking.

Roast the Figs

  • Preheat your oven to 400°F (204°C). Toss the 12 halved fresh figs with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar on a baking sheet. Spread evenly and roast for 12-15 minutes, until figs are tender and slightly caramelized. Remove and let cool.

Bake the Cheesecake

  • Pour the cheesecake batter into the cooled crust and smooth the top with a spatula. Bake at 325°F (163°C) for 50-60 minutes, until the edges are set and the center slightly jiggles when gently shaken. Turn off oven, crack door, and let cheesecake cool inside for one hour to prevent cracks.

Chill and Assemble

  • Remove cheesecake from the oven and allow to come to room temperature. Refrigerate at least 4 hours or overnight to fully set. Before serving, arrange the roasted figs on top. For extra flavor, serve with a fresh salad such as Fig Jam Vinaigrette Summer Salad.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Baking Sheet
  • Spatula
  • Cooling rack

Notes

  • Store cheesecake covered in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Use ripe fresh figs for best roasting results and natural sweetness.
  • Do not overmix the filling to avoid cracks and dry texture.
  • Try variations like adding chopped nuts to crust or cinnamon and nutmeg to filling for holiday twists.