Honey Roasted Fig Pistachio Cheesecake Bars
Fresh figs get caramelized with honey before meeting creamy cheesecake and crunchy pistachios. The roasting step concentrates the fig flavor instead of leaving you with watery fruit.
These bars need time to chill properly, but the actual work happens fast.
Why Roast Figs First
Raw figs release too much moisture during baking, making soggy bars. Roasting them with honey for 15 minutes removes excess water while intensifying their natural sweetness. The edges caramelize slightly, creating deeper flavor than fresh fruit ever could.
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Cream Cheese Temperature Matters
Room temperature cream cheese blends smooth without lumps. Cold cream cheese creates chunky filling that won’t spread evenly. Pull it from the fridge 2 hours before starting, or microwave in 15-second bursts until soft but not melted.
Press That Crust Down
Use the bottom of a measuring cup to pack the pistachio crust firmly into corners. Loose crust crumbles when you cut bars. Press until the surface feels solid and compact, especially along edges where filling meets crust.
Preventing Cracks While Cooling
Turn off the oven and crack the door open for gradual cooling. Sudden temperature changes cause cheesecake to contract and crack. Let bars cool in the oven for 30 minutes, then move to counter before refrigerating.
Getting Clean Bar Cuts
- Wipe knife blade clean between each cut to prevent dragging filling and creating messy edges.
- Mark cutting lines lightly with knife tip before making full cuts through the bars.
- Use dental floss to slice through bars if your knife keeps sticking to the creamy filling.
Frequently Asked Questions
Which figs work best for roasting?
Black Mission or Brown Turkey figs hold their shape well during roasting. Avoid overripe figs that feel mushy when gently squeezed.
Can I substitute the pistachios in the crust?
Almonds or pecans work well as replacements. Process them the same way until finely ground but not turned into nut butter.
How long do these bars stay fresh?
Covered bars keep in the refrigerator for 5 days. The crust stays crisp and the filling maintains its creamy texture throughout.
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Honey Roasted Fig Pistachio Cheesecake Bars
Equipment Needed
- 9×13 inch baking pan
- Food processor
- Electric mixer
- Small baking sheet
- Parchment paper
Instructions
- Roast figs: Preheat oven to 400°F. Line a small baking sheet with parchment. Toss quartered figs with 2 tablespoons honey and spread on prepared sheet. Roast 15 minutes until edges are caramelized. Cool completely. Reduce oven to 325°F.
- Make crust: Line 9×13 inch pan with parchment, leaving overhang for easy removal. Process pistachios, ¼ cup sugar, and salt in food processor until finely ground but not paste-like. Add melted butter and pulse until mixture holds together when pressed.
- Bake crust: Press pistachio mixture firmly into bottom of prepared pan using bottom of measuring cup. Bake 12 minutes until lightly golden. Cool while making filling.
- Make filling: Beat cream cheese and ¾ cup sugar with electric mixer until smooth, about 2 minutes. Add eggs one at a time, beating just until combined. Mix in vanilla, remaining 1 tablespoon honey, and flour until smooth.
- Assemble bars: Pour filling over cooled crust and spread evenly. Arrange roasted figs on top, pressing gently into surface. Sprinkle with chopped pistachios.
- Bake and cool: Bake 28-32 minutes until center is almost set but still slightly jiggly. Turn off oven and crack door open. Cool in oven 30 minutes, then at room temperature 1 hour. Refrigerate at least 4 hours before cutting.
Nutrition Facts
Per Serving (1 bar)
