Lusciously creamy goat cheese cheesecake bars with a sweet and salty, cinnamon-spiced graham cracker crust, layered with fresh figs and a drizzle of honey.
See those figs? I may have sideswiped a few people during the lunch rush at our local Whole Foods to nab them.
Originally, we were there picking up some apples for a slew of apple recipes I have planned over the next few weeks. On a related note, I really, really miss the apples in the Pacific Northwest. They are hard to beat.
…then I spotted these beauties out of the corner of my eye from across the produce section. One, single lone basket tucked in between some blueberries and concord grapes. Because figs are in season for about twelve minutes each year, and are so, so delicate, the ones at the grocery store are usually just… sad. But these figs were vibrant and fresh and plump and decidedly not sad.
I knew I had to have them, and with Henry strapped in the front carrier, we grabbed our Honeycrisps, abandoned our cart, and barreled our way towards the prize before another lucky shopper could be the wiser. Maybe since I had a baby in tow my enthusiasm came off as charming? Or maybe not. 🙈
And what better to pair with fresh victory figs than goat cheese? Especially when that goat cheese is baked into a wonderfully creamy, sweet and tangy, vanilla cheesecake, then topped with rosy fig slices and honey…
This goat cheese cheesecake begins with a classic graham cracker crust, and the interesting part comes in the filling, which is super rich and familiar with a welcome added tang from creamy goat cheese. I like mine with extra vanilla and a hint of lemon, and it’s a not-too-sweet, but oh-so-rich twist on the traditional.
Of course, we could stop there, and life would still be sweet. But to make things extra fancy – and delicious – we’re layering on a mosaic of fresh fig slices, and then drizzling the whole thing in honey, which ultimately seeps into the cheesecake, becoming all the more indulgent.
Because life is too short not to take full advantage of perfect figs.
If figs are no longer in season where you live – or you have more personal shame and self-control when it comes to seasonal produce than I do – this goat cheese cheesecake is endlessly adaptable to any number of toppings.
Berries of course would be delicious. Peaches and other stone fruit would be fantastic. A drizzle of caramel or chocolate? Perfect.
Oh, and plain with just a simple drizzle of good honey never hurt anything. After the fact, I also thought some chopped pistachios would be pretty great with these fig and honey cheesecake bars too.
Choose your own adventure! And then tell me what you make! Happy baking!Print