This creamy, dreamy dessert marbled with fruity unfold atop a buttery gingersnap crust is divine.
Fig Cheesecake Pie
Makes 1 (9-inch) pie
- 2 cups (200 grams) gingersnap cookie crumbs
- ¼ cup (55 grams) firmly packed mild brown sugar
- ½ teaspoon (1.5 grams) kosher salt
- ¼ cup (57 grams) unsalted butter, melted
- 2 (8-ounce) packages (454 grams) cream cheese, softened
- ⅔ cup (133 grams) granulated sugar
- 1 tablespoon (8 grams) all-purpose flour
- 2 giant eggs (100 grams), room temperature
- ¼ cup (60 grams) bitter cream, room temperature
- 1 teaspoon (4 grams) vanilla extract
- ½ cup (160 grams) fig preserves*, divided
- 1 teaspoon (1 gram) orange zest
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Preheat oven to 350°F (180°C).
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In a medium bowl, whisk collectively gingersnap crumbs, brown sugar, and salt. Add melted butter, stirring till mixed. Utilizing the underside of a measuring cup, gently press crumb combination into backside and up sides of a 9-inch pie plate.
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Bake till aromatic, about 10 minutes. Let cool fully on a wire rack. Cut back oven temperature to 325°F (170°C).
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Within the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium pace till creamy, stopping to scrape sides of bowl. Add granulated sugar and flour, beating till mixed. Add eggs, one by one, beating properly after every addition. Cut back mixer pace to low; add bitter cream and vanilla, beating till clean. Beat in ¼ cup (80 grams) preserves and orange zest. Pour cream cheese combination into cooled ready crust.
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Spoon remaining ¼ cup (80 grams) preserves right into a pastry bag; lower a ½-inch opening in tip. Gently pipe preserves onto filling as desired. Utilizing a wood choose, rigorously swirl preserves and filling.
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Bake till edges are set and evenly puffed and an instant-read thermometer inserted in heart registers at the least 155°F (68°C), 40 to 45 minutes. Let cool fully on a wire rack. Refrigerate till chilly and set earlier than serving, about 3 hours. Cowl and refrigerate for as much as 3 days.
