Recipe from Cooking Light 2005
Bake: 30 minutes
Pan: 13 x 9 inch
Yields: 30 Servings
1 1/3 soft white flour (155 g)
3/4 cup packed brown sugar (150 g)
1/2 teaspoon salt
6 tablespoons chilled butter, cut into small pieces (85 g)
2 cups dried figs, stems removed (300 g)
1 cup water (237 g)
1/4 cup sugar (50 g)
Cream Cheese Mixture or Use the Ricotta Cream Cheese Mixture
1/4 cup granulated sugar (50 g)
3 tablespoons fresh lemon juice (46 g)
1 cup Cream Cheese (8 ounce package)
1 teaspoon vanilla extract
1 large egg
2 teaspoons powdered sugar (5 g)
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and salt, stirring well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture firmly into a 13 x 9-inch baking dish coated with cooking spray.
Combine figs, water, and 1/4 cup granulated sugar in a medium saucepan; bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender and sugar dissolves. Cool slightly. Place fig mixture and juice in a blender; process until smooth. Gently spread fig mixture over prepared crust.
Cream Cheese Mixture
Place 1/4 cup granulated sugar, cheese, vanilla, and egg in a medium bowl; beat with a mixer at medium speed until smooth. Pour over fig mixture; spread to edges. Bake at 350° for 30 minutes or until set and lightly browned. Cool in pan on a wire rack; sprinkle with powdered sugar.