Honey + Fig Cheesecake Bars Recipe (with Video)

Preparation of Pan and Crust
1. Preheat oven to 350°F and line a 9x9" square pan with parchment paper that goes up the sides (all four sides to make it easier to remove).
2. Mix crushed graham crackers, sugar, cardamom together in a bowl. Add in the melted butter and stir well.
3. Pour mixture into the prepared pan and flatten (compressing it a bit will help too) with a spoon or other flat tool. Bake for 8 minutes until golden.
Preparation of Cheesecake Batter
1. In the bowl of a stand mixer, add the cream cheese and mix until smooth.
2. Add in sugar, honey and salt and continue to mix.
3. Add in the Greek yogurt, vanilla extract and continue to mix.
4. Add in the eggs and egg yolks one at a time. Mix until each egg/egg yolk is just combined (don't overmix the eggs).
5. Pour the cheesecake batter onto the baked crust and gently tap the pan. If you are adding fig chunks, gently drop them in here.
Baking Process
1. Using a 9x13" baking tray or similar 2" high baking tray, add about 1 - 1.5 inches of water and place on the bottom rack. This will help with the cheesecake baking and add moisture.
2. Bake for 18 - 20 minutes (the cheesecake will look a bit jiggly or uncooked when it's done but will firm up once it cools down). After the baking is done, turn off the oven and prop the oven door open for an additional 20 minutes. Once cool, remove from the oven and continue to cool at room temperature. Chill overnight or for at least 3 hours.
Serving Instructions
1. Top with sliced fresh figs and a drizzle of honey. Cut and serve cold. Store in fridge up to 3 days.