Fig and Cream Cheese Bars

Thanks to the honey taste of dried figs, a sweet layer of cream cheese and a buttery, crumbly crust, these bars received the highest rating of Our Test Kitchen. Store leftovers in an airtight container in the refrigerator for up to five days.
Preheat the oven to 350 degrees.Lightly spoon the flour into a dry measuring cup; smooth with a knife. Combine flour, brown sugar and salt, stirring well with a whisk. Beat the butter using a pastry blender or 2 knives until the mixture resembles coarse flour. Squeeze the mixture firmly into a 13-inch x 9-inch baking dish greased with cooking spray.Combine the figs, water, and 1/4 cup granulated sugar in a medium saucepan; bring to a boil over medium-high heat. Cook for 5 minutes or until the figs are tender and the sugar is dissolved. Allow to cool slightly. Place the fig mixture and juice in a blender; whisk until smooth. Carefully spread the fig mixture over the prepared cake.Put the remaining 1/4 cup granulated sugar, cheese, vanilla, and egg in a medium bowl; beat with a mixer on medium speed until smooth. Drizzle with the fig mixture; spread around the edges. Bake at 350 ° for 30 minutes or until they are lightly browned. Cool in the pan on a wire rack; sprinkle with powdered sugar.