Go Back

Fig Cheese Cake Bars



  • 1 ½ c/170g pecan pieces
  • 6 tbsp/90g unsalted butter melted
  • ¼ c/60g brown sugar
  • 1/3 c/50g all-purpose flour

Fig topping

  • 1 lb/450g figs washed and sliced into ¼” rounds
  • 1/3 c/65ml lemon juice
  • ¼ c/50ml water
  • ¼ c/60g regular sugar


  • 8 oz/225g cream cheese softened
  • ¼ c/60g regular sugar
  • 5 tbsp/75ml sour cream
  • 1 tbsp/10g lemon zest
  • 1 large egg


  • 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.*


  • 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.


  • 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.


*I made this in a 7” x 11” pan. But it could also work in a 8” x 8” if yours has straighter sides – the curvature on mine completely messed up the crust-filling balance.