for the crust
- 2 cups graham crumbs
- 3/4 cup walnut flour (can easily make from ~1 1/2 cups walnuts, pulverized)
- 12 tablespoons melted butter
- 1/4 cup light brown sugar
- 1/4 teaspoon cinnamon
for the cheesecake
- 24 oz cream cheese
- 4 oz sour cream
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 2 vanilla beans, seeds scraped from pods
- zest from 1/4 of a lemon
- 1/2 teaspoon salt
- 2 cups fresh figs, some sliced in half
- 1/4 cups pistachios, roughly chopped
- 2–3 tablespoons honey
- Preheat oven to 350°F. Liberally grease a large springform pan and set aside.
- In a food processor, combine the graham cracker crumbs, walnut flour, butter, sugar, and cinnamon. Pulse until the mixture resembles a fine sand. Press the crust firmly and evenly into prepared springform pan.
- In a standing mixer fitted with a whisk attachment, whip cream cheese and sour cream until light and fluffy, about 2 minutes. Add in eggs and whip 1 minute more.
- Add in sugar, vanilla bean seeds, lemon zest, and salt, mixing until combined.
- Pour cheesecake mixture over prepared crust and place into preheated oven. Bake for 1 hour, then allow the cheesecake to cool completely in the fridge (about 4 hours).
- Once cooled, remove from springform pan and place on serving plate. Arrange fresh fig slices over the cheesecake. Sprinkle with pistachios and a drizzle of honey!