Honey Walnut Fig Cheesecake Bars: velvety honey cheesecake with a graham cracker walnut crust and a mosaic of fresh figs.
First off, a huge thank you for all of the birthday wishes and for such a fantastic post by my sister Rebecca. You are all wonderful!
So onto business. These Honey Walnut Fig Cheesecake Bars. Are. In. Sane.
You know how in these pictures you see little crumbs everywhere? That’s because I kept eating bars off camera and they’d crumble all over the table.
And, if we’re totally coming clean, I took a bite out of 3 different bars not to get the perfect bite mark, but because they were so good I couldn’t stop eating them.
It all starts with a walnut graham cracker crust. The richness of the walnuts makes for a seriously addicting layer. Like, I would eat this on its own.
Next is a creamy honey cheesecake layer. It’s light enough that it doesn’t weigh you down, but thick enough that it feels velvety on your tongue.
A mosaic of fresh figs tops it off. It makes the bars look so artistic and elegant! They add a mild fruity sweetness that keeps the bars fresh and light. Plus, it’s really satisfying to get all the figs to fit together perfectly 🙂
In life news, my boyfriend Alex headed back to Michigan for his second year of medical school. It’s been a day and a half and I’m already missing him a ton. It feels like when you wear a ring for a long time and then you take it off and you can’t stop noticing that your finger feels weird. Sigh. I’m going to visit him in three weeks, so I’ll just have to keep myself occupied with recipes and baking and photo shoots until then.
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For the crust
- 1/2 cup walnuts
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
For the honey cheesecake
- 10 oz cream cheese, room temperature
- 2 eggs, room temperature
- 1/3 cup honey
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 6 fresh figs, sliced thin lengthwise (wait to slice until the very end)
- Preheat oven to 325°F. Line a 9×9 pan with parchment paper.
- In a food processor, combine the walnuts, graham cracker crumbs, and sugar. Pulse until the mixture resembles a fine sand and the walnuts are completely pulverized. Pour in butter and pulse until it comes together. Press the crust firmly and evenly into the pan.
- In a large mixing bowl, whip cream cheese and eggs until light and fluffy. Add in honey, vanilla, and salt, mixing until combined. Pour over prepared crust.
- Place the 9×9 pan in a water bath (you will need a larger pan filled with 1 inch of water) and place everything into the oven. Bake for 1 hour, then allow the cheesecake to cool completely (about 4 hours).
- Once cooled, arrange the fresh fig slices over the cheesecake. Use a sharp knife or scissors to cut the figs to fit around the perimeter.