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Fig Honey Cheesecake takes a creamy honey cheesecake and tops it with fresh figs

Fig Honey Cheesecake

Creamy honey cheesecake baked on a graham cracker and nut crust then topped with thinly sliced figs.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 squares
Author: Hezzi-D

Ingredients

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

Instructions

  • 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.

Notes

Recipe adapted from Broma Bakery