A tempting treat – full of the flavors and aromas of Christmas.

Are you ready?

Vanilla Fig Rosemary Cheesecake Bars

Vanilla Fig Rosemary Cheesecake Bars

1 pkg. Pepperidge Farms Bordeaux cookies
8 Tbs. butter, melted
8 oz. cream cheese, room temperature
6 oz. mascarpone cheese, room temperature
2/3 cup powdered sugar
1/2 tsp. vanilla extract
pinch of sea salt
1 cup dried figs, thinly sliced
2 Tbs. fresh rosemary

Preheat the oven to 325 degrees.
Process the cookies in a blender or food processor until crumby.
Toss with the melted butter.
Line a cheesecake pan with parchment paper (bottoms up pan) and press the butter and cookie mixture into the bottom. Bake for 25 minutes. Allow to cool completely.

Meanwhile, whip together the cream cheese, mascarpone, sugar, vanilla, and salt until smooth.
Once the crust is cool, spread the cheese layer atop the crust.
Next, layer the sliced figs decoratively over the top of the cheese. Sprinkle with fresh rosemary.

Chill for several hours before slicing.

Enjoy the magic this month.