Here’s a secret. I love figs. Fresh, dried and in spread form. So, when I was sent fig spread from Orchard Choice to use in a recipe. Being so exited, I jumped in the kitchen and made these fig cheesecake shortbread bars. They taste fantastic. The center is like the center of a fig newton, but this bar is amped up with the fig cheesecake on top.
Let me tell you about these spreads. So far, my favorite is the California Orange, but there’s also Balsamic Pepper, Port Wine, and Organic Mission Fig as well.
- Fig Orange Spread Summer’s best figs laced with a tangy twist of orange create a fruit spread ripe for pairing with cheeses, topping toasts, and brightening desserts.
- Balsamic Pepper Spread It’s love at first bite when sweet figs join sassy balsamic vinegar and spicy black pepper. Brighten up cheese trays and garnish grilled meats.
- Fig and Port Spread Imagine sweet, luscious figs drenched in port and you have the makings of our elegant fruit spread. From appetizers to desserts, enjoy the possibilities.
- Organic Mission Spread Sweet, earthy and bursting with fig flavor, our simple blend of summer’s best organic Mission figs pairs well with cheese, perks up yogurt, and tops toast in style.
What I love about the orange fig spread is that it has the perfect flavor combination of fig and citrus. The orange isn’t overpowering, but isn’t lost in the fig. It’s perfect and so I had to use it in my bars.
Fig Cheesecake Shortbread Bars
- 1/2 cup butter 1 stick, room temperature
- 1/3 cup granulated sugar
- 1 tsp . vanilla
- 1 cup all-purpose flour
- 8 oz . bag Orchard Choice Mission Figlets
- 1/4 cup brown sugar packed
- 1/2 cup water
- 1 8 oz package of cream cheese room temperature
- 1/4 cup Orchard Choice California Orange Fig Spread
- 1/4 cup granulated sugar
- 1 egg
- Preheat oven to 325 degrees. Line an 8x8 inch square pan with parchment paper. I allow it to hang over two sides to form a handle that will help me pull it out later on.
- In a mixing bowl, add in the butter and sugar. Beat until light and fluffy.
- Add in the vanilla and flour and beat until combined. It will be crumbly and not form a dough ball. That's okay.
- Press the shortbread into the prepared pan. Set aside.
- In a medium saucepan, add in the figs, brown sugar and water. Stir to combine. Place over medium heat and let the figs soften. It cook 10 minutes for my figs to soften. Let cool for 15 - 20 minutes.
- Place the figs and juice into a food processor and turn on high. Let it process until it's pureed and forms a ball.
- Spread the sticky fig filling on the shortbread. I dolloped bits all over the shortbread and then used a piece of wax paper and carefully spread it apart. Set aside.
- In a large mixing bowl, add in the cream cheese. Mix for about 30 seconds until it's smooth.
- Add in the fig spread and sugar. Mix until incorporated. Scrape down the sides.
- Add in the egg and beat until incorporated. Scrape down the sides and beat another 30 seconds.
- Pour the cheesecake mixture on top of the fig filling. Make sure to spread it from corner to corner and all of the fig filling is completely covered.
- Place the bars into the oven for 30 minutes or until done. Give the bars a jiggle and if the top is set, it's ready.
- Place in the fridge for 2-4 hours until completely chilled
- Use the parchment paper handles and pull the bars out. Cut and serve.
You can join me in participating in the Cook’s Country contest by posting your favorite fig recipes to Instagram and hashtagging them with #VFigFeed and tag them with @valleyfig. You’ll be entering to win an exclusive trip for two to the live audience tasting segment during the filming of season 9 of Cook’s Country from America’s Test Kitchen in Vermont on September 22. You can get more detail’s here!
I was sent products to sample! I was not compensated for this post. I did it for the love of figs!