Pioneer Woman Fig Basque Cheesecake

This Pioneer Woman Fig Basque Cheesecake is rich and creamy, which includes tangy cream cheese and sweet fig jam. It’s a restaurant-quality dish, ready in just 1 hour and 10 minutes.

Pioneer Woman Fig Basque Cheesecake Ingredients

• 1 pound (450 g) cream cheese, at room temperature
• 3/4 cup granulated sugar
• 3 large eggs, at room temperature
• 1 1/4 cups heavy cream
• 1 Tbsp all-purpose flour
• 1 tsp pure vanilla extract
• 1/2 tsp salt
• 1/2 cup fig jam or fig preserves (plus more for topping)
• Optional garnish: fresh figs, sliced

How To Make Pioneer Woman Fig Basque Cheesecake

1. Prepare the pan: Preheat oven to 400°F. Line a 9-inch springform pan with two overlapping sheets of parchment paper, leaving overhang on all sides.
2. Beat the base: In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, beating well after each addition.
3. Add cream and flavorings: Mix in heavy cream, flour, vanilla, and salt until just combined.
4. Swirl in fig jam: Pour batter into the prepared pan. Drop spoonfuls of fig jam on top and swirl gently with a knife.
5. Bake the cheesecake: Bake for 50–55 minutes until deeply golden and the center is still jiggly.
6. Cool and chill: Let cool in the pan for 5 minutes, then remove and chill completely in the fridge for several hours.
7. Serve: Top with more fig jam or fresh sliced figs before serving.

Recipe Tips

• Do I need a water bath? No, this rustic Basque style bakes at high heat without one.
• Why is it jiggly in the center? That’s normal and gives the cheesecake its creamy texture.
• How long to chill before serving? At least 3 hours, but overnight is best.
• Can I use other fruit jams? Yes, peach, apricot, or cherry jam work well.
• How to prevent cracks? No need to worry—the rustic look is part of the charm!

What To Serve With Fig Basque Cheesecake

This rich cheesecake pairs beautifully with:

• Espresso or strong coffee
• Whipped cream or mascarpone
• Roasted nuts like almonds or walnuts
• A drizzle of honey
• A side of fresh figs or berries

How To Store Fig Basque Cheesecake

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Fig Basque Cheesecake Nutrition Facts

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 165mg
• Sodium: 230mg
• Total Carbohydrates: 27g
• Sugars: 23g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour substitute.

Do I need to use fig jam?
It’s best for flavor, but you can substitute with other thick fruit preserves.

Why is my cheesecake cracked or dark?
That’s typical for Basque cheesecake—the charred top adds flavor.

Can I make it ahead of time?
Yes, it’s actually better chilled overnight.

What if I don’t have a springform pan?
Use a deep 9-inch cake pan lined with parchment and leave overhang to lift it out.

Try More Recipes:

• Pioneer Woman Fig Bread
• Pioneer Woman Fig Almond Cake
• Pioneer Woman Fig Bars Recipe