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Cheesecake Bars With Honey Roasted Figs & Pistachio Crust - A Sweet, Nutty Treat

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Pistachio Crust:
  • 1 cup raw, unsalted pistachios (shelled)
  • 1 cup graham cracker crumbs (or digestive biscuits)
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon fine salt
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream (or Greek yogurt)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • Pinch of salt
  • For the Honey Roasted Figs:
  • 10–12 ripe figs, halved
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of flaky sea salt
  • To Finish:
  • 2 tablespoons chopped pistachios
  • Extra honey for drizzling

Method
 

  1. Prep the pan. Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang for easy lifting.
  2. Make the crust. Pulse pistachios in a food processor until finely chopped, not paste. Add graham crumbs, sugar, and salt. Pulse to combine, then mix in melted butter until the mixture holds when pressed.
  3. Press and pre-bake. Press the crust firmly into the pan. Bake for 8–10 minutes until fragrant and lightly set. Cool while you make the filling.
  4. Beat the filling. In a bowl, beat cream cheese and sugar until smooth, about 2 minutes. Mix in sour cream, vanilla, lemon zest, and salt. Add eggs one at a time, mixing on low until just combined. Do not overmix.
  5. Pour and bake. Spread the filling over the crust. Tap the pan to remove air bubbles. Bake 20–24 minutes until the edges are set and the center has a slight wobble.
  6. Cool and chill. Cool completely on a rack, then chill at least 3 hours (overnight is best) for clean slices.
  7. Roast the figs. While the bars chill, toss fig halves with honey, lemon juice, cinnamon, and a pinch of sea salt. Arrange cut-side up on a lined sheet and roast at 400°F (205°C) for 12–15 minutes until glossy and tender.
  8. Assemble. Lift the chilled cheesecake from the pan. Cut into bars. Spoon warm or room-temp figs over the top, drizzle with honey, and sprinkle with chopped pistachios.