Fig Honey Cheesecake
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 squares
Creamy honey cheesecake baked on a graham cracker and nut crust then topped with thinly sliced figs.
For the crust:
  • ½ c. nuts, chopped (I used pecans)
  • 1 c. graham cracker crumbs
  • ¼ c. sugar
  • 6 T. butter, melted
  • 1 t. sea salt
For the cheesecake:
  • 10 oz cream cheese
  • 2 eggs
  • ⅓ c. creamed honey
  • 1 T. vanilla
  • 1 t. salt
  • 6 figs, thinly sliced
  1. Preheat the oven to 325 degrees. Line a 9 x 9 pan with foil.
  2. In a small bowl combine the nuts, graham cracker crumbs, sugar, butter, and salt. Mix well then press the crust into the prepared pan.
  3. In a medium bowl combine the cream cheese, eggs, creamed honey, vanilla, and salt. Mix with a hand mixer on medium speed for 1 minute or until smooth. Pour over the crust.
  4. Bake the cheesecake for 1 hour. Remove from oven and cool completely.
  5. Top the cheesecake with fresh fig slices, taking care to fit the slices together.
  6. Refrigerate for at least 4 hours before serving.
Recipe adapted from Broma Bakery
Recipe by Hezzi-D's Books and Cooks at