Fig Cheesecake Pie – Bake from Scratch

Preheat oven to 350°F (180°C).

In a medium bowl, whisk collectively gingersnap crumbs, brown sugar, and salt. Add melted butter, stirring until combined. Using the underside of a measuring cup, gently press crumb mixture into bottom and up sides of a 9-inch pie plate.

Bake until fragrant, about 10 minutes. Let cool totally on a wire rack. Reduce oven temperature to 325°F (170°C).

Inside the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium velocity until creamy, stopping to scrape sides of bowl. Add granulated sugar and flour, beating until combined. Add eggs, individually, beating correctly after each addition. Reduce mixer velocity to low; add bitter cream and vanilla, beating until simple. Beat in ¼ cup (80 grams) preserves and orange zest. Pour cream cheese mixture into cooled prepared crust.

Spoon remaining ¼ cup (80 grams) preserves proper right into a pastry bag; reduce a ½-inch opening in tip. Gently pipe preserves onto filling as desired. Using a picket select, rigorously swirl preserves and filling.

Bake until edges are set and calmly puffed and an instant-read thermometer inserted in center registers in any case 155°F (68°C), 40 to 45 minutes. Let cool totally on a wire rack. Refrigerate until chilly and set sooner than serving, about 3 hours. Cowl and refrigerate for as a lot as 3 days.