• Line your pan with two pieces of parchment paper, arranged so they cross and drape a bit over the sides to use as handles later.*

Crust

• Pulse all ingredients in a food processor or blender until just combined. The pecans do not need to be completely ground.
• Put the mixture in your lined pan and pat into the corners until it is an even layer. Set aside.

Fig Topping

• Combine all ingredients in a sauce pan over medium low heat. Stir often for the first 5 minutes.
• Reduce heat to low and continue simmering, stirring occasionally until mixture is very thick, about 20 minutes.

Filling

• Preheat oven to 325F.
• Beat softened cream cheese with an electric mixer on medium high until fluffy, 1-2 minutes.
• Add the egg and continuing beating until completely incorporated.
• Add remaining ingredients and beat until combined.
• Pour filling over crust, leveling with a spatula.
• Carefully spoon fig topping over the cream – if you try to pour it all in one area and then distribute it will sink into the filling.
• Bake for 50-60 minutes, or until firm and a skewer inserted in the middle comes out with only a couple bits of cream mixture on it.
• Remove from oven and allow to cool completely in the pan.
• Place in the fridge for at least one hour before lifting everything out using the ends of the parchment. Cut into squares and enjoy.