- Cooking oil spray
- 1 3⁄4 cup gingersnaps (1 cup fine crumbs)
- 1/2 cup chopped walnuts
- 1/8 teaspoon salt
- 3 tablespoons oil, like avocado, canola, or melted virgin coconut oil
- 1 (8-ounce) package light (Neufchatel) cream cheese, softened
- 2 (5.3-oz) containers nonfat plain Greek yogurt (about 1 1/4 cup)
- 1⁄2 cup granulated raw sugar (evaporated cane juice)
- 3 large eggs
- 3 tablespoons unbleached all-purpose flour
- Zest of 1 large orange
- Juice from 1 large orange
- 15 California Dried Figs, stems removed and sliced, cut largest slices in half
Nutrition Facts (per serving): 188 calories, 9 g total fat (3 g saturated fat, 0 g trans fat), 129 mg sodium, 46 mg cholesterol, 22 g total carbohydrate (1 g fiber, 13 g total sugars, 6 g added sugars), 6 g protein, 5% DV iron, 5% DV calcium, 3% DV potassium, 1% DV Vitamin D.
The day before, or 2 hours before preparing, strain the yogurt. To do so: Place a fine strainer on top of a bowl. Spoon the yogurt into the strainer. Cover and refrigerate. When ready to use, simply discard the liquid at the bottom of the bowl.
To Make the Cheesecake
Preheat oven to 350 degrees F and coat a 9 x 9-inch pan with cooking oil spray.
To make the crust, whir the gingersnaps in a food processor until they nearly reach the consistency of fine crumbs. Add the walnuts and salt and pulse until fine. With the motor running, drizzle in the oil and sprinkle in the salt and mix until blended completely.
Spread crumbs evenly into the pan, with just a slight edge up the sides. Press crumbs firmly. Bake for 9-11 minutes until fragrant, surface appears dry, and begins to pull away from sides of pan.
To make the filling, beat the cream cheese with a mixer until smooth. Add yogurt and sugar and beat until smooth. Whisk in the eggs one at a time until incorporated completely. Add flour, orange zest, and juice.
Pour about 1 cup of the filling evenly over the crust, spreading with a spatula. Sprinkle with an even layer of figs. Pour the remaining filling evenly over the figs and gently spread.
Bake 10 minutes. Reduce heat to 325 degrees F and bake for an additional 30 minutes until only the center jiggles when shaken gently.
Place the pan on a cooling rack and allow it to reach room temperature; then chill for at least 4 hours or up to 3 days. Cut into 16 bars.