Cinnamon Salted Figs Recipe

Prep figs

Preheat oven to 400°F (200°C). Rinse figs, pat dry, and trim stems. Halve each fig lengthwise and arrange cut-side up in a single layer in a small baking dish or rimmed sheet pan lightly buttered.

Make cinnamon-salt butter

In a small bowl, combine the softened unsalted butter, brown sugar, granulated sugar, ground cinnamon, and lemon juice. Stir until smooth and the sugar is incorporated. Taste and fold in the sea salt; the mix should be pleasantly salty-sweet. Reserve about 1 tablespoon of the mixture for finishing.

Top figs and roast

Divide the remaining butter-sugar-cinnamon mixture and dot or spoon about 1/2 teaspoon onto the cut side of each fig half. Roast in the preheated oven 10–12 minutes until figs are slightly collapsed, bubbling, and caramelized at the edges but still hold shape. Remove from oven and let sit 2 minutes.

Finish with salt

While figs are warm, lightly crumble a pinch of flaky sea salt over each fig (use reserved 1 tbsp mixture to brush if desired), enhancing the sweet-salty contrast. Keep figs warm while you prepare the cheesecake topping.

Make quick cheesecake topping: In a medium bowl, beat the softened cream cheese until smooth and lump-free (use a whisk or a handheld mixer on low). Add the powdered sugar, vanilla extract, and sour cream (or Greek yogurt). Beat until silky and creamy, scraping the sides. Fold in 2 tablespoons of the prepared caramel sauce, reserving the remaining caramel for drizzling.

Adjust consistency: If the cheesecake mixture is too stiff for spooning, add up to 1 teaspoon more sour cream or a few drops of milk to reach a thick but spoonable consistency. Transfer mixture to a piping bag or small spoon for neat assembly.

Plate figs: Place 3 roasted figs (6 halves) on each of 4 dessert plates, cut sides up or arranged decoratively.

Top with cheesecake: Using a spoon or piping bag, place a dollop (about 1 tablespoon) of the caramel cheesecake mixture atop each fig half or a central spoonful on the plate, as preferred. You should use roughly 1–1.5 tablespoons of mixture per fig half so the batch covers all figs; adjust to taste.

Add ice cream and drizzle: Add one scoop of vanilla ice cream to each plate. Warm the reserved caramel sauce slightly (10–15 seconds in microwave) and drizzle about 1/2 tablespoon over each fig and cheesecake dollop and the ice cream (use remaining caramel as desired).

Garnish and serve: Scatter toasted chopped walnuts or pistachios over the plate if using, add a sprinkle of flaky sea salt to taste, and tuck a fresh mint leaf beside the ice cream. Serve immediately so the warm figs soften the cheesecake topping and slightly melt the ice cream.