From: Jack Allen’s Kitchen, Austin, TX. Yield: 1 cheesecake.
2 cups graham cracker crumbs
2 Tbsp. sugar
¼ cup pecans, finely chopped
¼ cup butter, melted
12 oz. cream cheese, softened
4 oz. goat cheese
4 oz. sugar
2 eggs
1 pint fresh figs, sliced
4 peaches, peeled and cut into wedges
1 Tbsp. sugar
Preheat oven to 350°F. For crust, combine first 4 ingredients in medium-sized bowl, then press into bottom of greased 9-inch springform pan. Bake for 5 minutes, and set aside while preparing filling. In small deep bowl, beat cheeses with mixer until smooth, about 5 minutes. Add 4 oz. of sugar and beat another 2 minutes. Add eggs, mix well and pour into prepared crust. Arrange fruit on top, leaving no spaces between (fruit will spread during baking). Sprinkle 1 Tbsp. sugar over fruit, cover with foil and bake for 30 minutes. Uncover and bake for 15 to 20 minutes more, until center is set. Refrigerate in pan at least 4 hours before removing, slicing and serving.
