I have been searching high and low for fresh figs.
In my neck of the woods, the timing has to be perfect. Winter, yes. Summer, yes.
BUT, only very specific days.
I don’t know. I don’t get it. Go figure.
Fortunately I shop at the market just about every day, so I’ve had my eye on the case for fresh figs. I found them. GLORIA!
I’ve been wanting to make this for ages.
Cheesecake – Honey- Pistachios – Nilla Wafers – Fresh Figs!
Yes, it’s divine.
Honey Fig Pistachio Cheesecake

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Honey Fig Pistachio Cheesecake

Crust:
11 oz. Nilla Wafers, pulsed into a coarse crumb
1 cup honey roasted pistachios, pulsed with the wafers
8 Tbs. butter, melted

Cheesecake:
16 oz. whole milk cream cheese
2 cups powdered sugar
1/4 cup raw honey
1 tsp. vanilla extract

Topping:
fresh figs, halved and quartered
honey roasted pistachios

Preheat the oven to 425 degrees.

Combine the Nilla Wafer crumbs, pistachios, and melted butter.
Press into a parchment lined cheesecake pan.
Bake for 15 minutes, until golden brown.
Remove from the oven and allow to cool.

In the bowl of a large food processor, whir the cream cheese, sugar, honey, and vanilla together until super smooth.

Spread the cream cheese layer over the cooled crust.

Chill for several hours to set.

Top with fresh figs and honey roasted pistachios…and, perhaps, a drizzle of raw honey.