Ingredients
- 1 1/2 cups shelled pistachios
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sour cream
- 1 cup fresh or dried figs, chopped
- 2 tablespoons honey
- 1 teaspoon lemon juice
Directions
Preheat oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
In a food processor, pulse pistachios until finely ground, then mix with graham cracker crumbs, sugar, melted butter, and salt.
Press the crumb mixture evenly into the bottom of the prepared pan and bake for 10 minutes; let cool.
Beat cream cheese until smooth, then add sugar and mix well.
Beat in eggs one at a time, then stir in vanilla, almond extract, and sour cream until creamy.
Pour the cream cheese mixture over the cooled crust and bake for 25–30 minutes until the filling is set.
Remove from the oven and let the cheesecake cool completely.
Toss chopped figs with honey and lemon juice, then spread evenly over the cooled cheesecake layer.
Chill in the refrigerator for at least 2 hours before slicing into bars.
Frequently Asked Questions
How long do I need to chill the Fig Cheesecake Bars before serving?
For the best texture and clean slicing, these Fig Cheesecake Bars require thorough chilling. After cooling completely on the counter, transfer the bars to the refrigerator for at least 4 hours, though chilling overnight is highly recommended.
Can I substitute the pistachio crust ingredients in this recipe?
While the pistachio crust is a signature element, you can make a substitution if needed. For a nut-free version, replace the 1 1/2 cups of shelled pistachios with an equal amount of vanilla wafer crumbs or substitute the graham crackers with shortbread crumbs.
What is the best way to prevent my cheesecake bars from cracking during baking?
To minimize cracking in your cheesecake filling, ensure your cream cheese is fully softened and don't overbeat the eggs when mixing. Since this recipe doesn't call for a water bath, baking at the specified 350°F (175°C) for 30 minutes and allowing them to cool gradually in the oven with the door ajar helps maintain a smooth top.
