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In the last month my local grocery store has been expanding their produce section to include things not normally seen in the markets around here. They have an entire section in the middle of produce that has things like coconuts, aloe, different types of mangos, jimica, kumquats, and other produce you don’t normally see in small towns.
So when I went to this section last week and saw figs, FRESH FIGS, I grabbed a package and did a little happy dance right there in the produce section. In the last 14 years I’ve lived here I have yet to see a fresh or dried fig in the market. In fact, I wrote a post a few months back about finding fresh figs at a grocery store 2 hours away and buying them since they’ve never been at my store.
When I brought the figs home I put them in the refrigerator and started looking for recipes. The one that caught my eye was Fig Honey Cheesecake. The reason I chose that one is that it looked gorgeous, I have a lot of honey in my cupboards, and we love cheesecake. It seemed simple enough so I made it that night.
The crust consists of graham cracker crumbs and nuts. This is one of my favorite crust combination so I knew that was a winner right there. The cheesecake is just 5 simple ingredients, including the honey. I used creamed honey because I love baking with it, but liquid honey would work just as well.
The cheesecake baked up to perfection and then I put the fresh figs on top of the cheesecake once it was cool. It was so pretty I almost didn’t want to eat it. My husband and I each had a few bites and it was delicious. The crust is sweet and crunchy while the cheesecake has a light honey flavor and is so creamy. The figs on top add a lot of flavor and depth to the dessert.
I took a few squares to work with me and one of the fifth grade teachers stopped in to tell me how much she liked it. She then told me she knew I didn’t put many up there but they were so good she had two! That’s how I know a dessert is really good.
For the crust:
- 1/2 c. nuts, chopped (I used pecans)
- 1 c. graham cracker crumbs
- 1/4 c. sugar
- 6 Tablespoons butter, melted
- 1 teaspoon sea salt
For the cheesecake:
- 10 oz cream cheese
- 2 eggs
- 1/3 c. creamed honey
- 1 Tablespoon vanilla
- 1 teaspoon salt
- 6 figs, thinly sliced
- Preheat the oven to 325 degrees. Line a 9 x 9 pan with foil.
- In a small bowl combine the nuts, graham cracker crumbs, sugar, butter, and salt. Mix well then press the crust into the prepared pan.
- 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.
- Bake the cheesecake for 1 hour. Remove from oven and cool completely.
- Top the cheesecake with fresh fig slices, taking care to fit the slices together.
- Refrigerate for at least 4 hours before serving.
Recipe adapted from Broma Bakery