Fig and Goat Cheesecake with Pistachio Crust
Active Time: 30 minutes
Total Time: 2 hours plus cooling and chilling
2-1/2 cups shelled pistachios
3 tablespoons Schnucks granulated sugar
3 tablespoons Schnucks unsalted butter, melted
Fig and Goat Cheesecake
4 packages (4 ounces each) chèvre (goat cheese), at room temperature
2 packages (8 ounces each) Schnucks cream cheese, at room temperature
3/4 cup Schnucks granulated sugar
1/4 cup fig jam plus additional for finishing
1/4 teaspoon kosher salt
4 Schnucks large eggs
1. Preheat oven to 325°F. Place a circle of parchment paper in bottom of 9-inch springform pan.
2. Prepare Pistachio Crust: In food processor with knife blade attached, pulse pistachios and sugar until you have a medium-fine crumb; transfer to medium bowl. Drizzle melted butter over crumbs; with rubber spatula, stir until all crumbs are slightly moist. Pour crumbs into prepared pan. Firmly press crumbs into bottom of pan so it is nice and compact and surface is level. Refrigerate until ready to fill.
3. Prepare Fig and Goat Cheesecake: In clean food processor with knife blade attached, process chèvre and cream cheese until smooth, scraping sides of bowl occasionally with rubber spatula. Add sugar and process until combined. Add fig jam and salt; process until combined. Add eggs, 1 at a time, and process until very smooth, scraping bowl occasionally.
4. Pour cheesecake batter into prepared crust; carefully transfer to oven. Bake 1 hour to 1 hour 15 minutes or until set. Turn oven off and crack the door open. Leave cake in oven 30 minutes. Cool cheesecake completely on wire rack. Cover and refrigerate at least 2 hours or up to 2 days. Serve cheesecake with a drizzle of warmed fig jam.
Each serving: about 530 calories, 40 g total fat (19 g saturated), 150 mg cholesterol, 490 mg sodium, 27 g carbohydrate, 3 g fiber, 19 g sugars, 18 g protein