Cheesecake with Figs

Creamy, rich, and effortlessly elegant — this cast iron cheesecake with fresh figs is a stunning dessert that blends rustic charm with sophisticated flavor. Baked to perfection in a Signature Series skillet, it’s an ideal centerpiece for special dinners or slow Sunday indulgence.

Ingredients:

Graham Cracker Crust

• 2 cups graham cracker crumbs (about 16 full crackers)

• 1/3 cup granulated sugar

• 10 tbsp butter, melted

• Pinch of cinnamon, cardamom, cloves, or your favorite warm spice

Cheesecake Filling

• 24 oz cream cheese, at room temperature

• 3/4 cup sour cream, room temperature

• 1 cup granulated sugar

• 2 tsp vanilla extract

• 2 tsp fresh citrus juice (lemon or orange work well)

• 3 large eggs, room temperature

To Garnish

• Fresh figs

• Crushed nuts (like pistachios or walnuts)

• Honey

Cooking time:

1 hr 30 min

Instructions

1. Preheat your oven to 350°F (175°C).

2. Make the crust:

   • Pulse graham crackers in a food processor until finely ground.

   • In a large bowl, mix crumbs with sugar, melted butter, and your chosen spice.

   • Press the mixture firmly and evenly into a lightly greased 11” cast iron skillet, covering the bottom and sides.

   • Bake for 9 minutes. Let cool on a heat-safe surface.

3. Prepare the filling:

   • Lower oven temperature to 325°F (160°C). Place a deep baking dish on the bottom oven rack.

   • Boil water in a kettle for the water bath.

   • In a large bowl, beat cream cheese, sour cream, and sugar until smooth.

   • Add vanilla and citrus juice, mixing until combined.

   • Mix in eggs one at a time, just until incorporated — avoid overmixing.

   • Pour filling into the cooled crust and smooth the top.

4. Bake the cheesecake:

   • Place the skillet on the center oven rack.

   • Carefully pour boiling water into the baking dish below (this creates steam and prevents cracking).

   • Bake for 55–65 minutes. The edges should be set and slightly puffed, and the center gently jiggly.

5. Cool gradually:

   • Turn off the oven and crack the door open slightly. Let the cheesecake rest inside for 1 hour.

   • Then let it cool at room temperature for another hour.

   • Cover and chill in the fridge for at least 4 hours, or overnight.

6. Garnish & Serve:

   • Before serving, top with sliced fresh figs, crushed nuts, and a generous drizzle of honey.