Makeover Pear Cheesecake Recipes

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PEAR CHEESECAKE



Pear Cheesecake image

Make and share this Pear Cheesecake recipe from Food.com.

Provided by Molly53

Categories     Cheesecake

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup uncooked quick-cooking oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter
1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 ripe pear, peeled,cored and thinly sliced
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350.
  • Grease a 9 inch pie pan.
  • In a small bowl, combine the flour, oats, brown sugar and cinnamon.
  • Stir well.
  • Stir in butter with a fork until the mixture resembles coarse crumbs.
  • Press 2/3 of the mixture into the bottom of the pie pan and bake for 15 minutes Remove from oven.
  • Beat the cream cheese with the granulated sugar, egg and vanilla until well blended Spread over the baked crust.
  • Top with pear slices arranged in a decorative circular pattern and sprinkle with the remaining crumb mixture.
  • Return to the oven and bake an additional 30 minutes Remove from oven, cool and refrigerate at least two hours before serving.

Nutrition Facts : Calories 289.3, Fat 16.8, SaturatedFat 9.3, Cholesterol 58.8, Sodium 120.5, Carbohydrate 31.8, Fiber 1.5, Sugar 18.8, Protein 4.2

HONEY PEAR CHEESECAKE



Honey Pear Cheesecake image

We grow pear trees, so I'm always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups crushed gingersnap cookies (about 30)
1/4 cup sugar
4 to 6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup honey, divided
1 tablespoon lemon juice
2 teaspoons minced fresh gingerroot
4 large eggs, room temperature, lightly beaten
3 peeled and chopped medium pears (about 1-1/2 cups), divided
1/3 cup golden raisins
1 tablespoon butter
1 cup chopped pecans, toasted

Steps:

  • Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

Nutrition Facts : Calories 552 calories, Fat 36g fat (17g saturated fat), Cholesterol 142mg cholesterol, Sodium 374mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.

PEAR CHEESECAKE TART



Pear Cheesecake Tart image

Make and share this Pear Cheesecake Tart recipe from Food.com.

Provided by evelynathens

Categories     Cheesecake

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 11

4 ounces graham cracker crumbs
4 ounces blanched almonds, toasted
4 ounces butter, melted
1/2 teaspoon cinnamon
20 ounces cream cheese
8 ounces sugar
5 ounces cream
1 teaspoon vanilla extract
1 teaspoon almond extract
6 eggs
1 (1 lb) can pear

Steps:

  • For crust: combine graham crackers, almonds, cinnamon and melted butter and toss with a fork so that butter is distributed.
  • Press onto bottom and sides of a 12-inch springform pan.
  • Refrigerate until ready to use.
  • Preheat oven to 350 degrees F.
  • For filling: Beat cream cheese with sugar and cream until light and fluffy.
  • On lowest setting of mixer add eggs, one at a time, beating well after each addition.
  • Fill crust with this batter.
  • Cut each pear half once again in half (making quarters) and place decoratively over cream cheese filling.
  • Bake for approximately 45 minutes, or until just done.

INDIVIDUAL MINI POACHED PEAR CHEESECAKES



Individual Mini Poached Pear Cheesecakes image

A great little dessert for a very special occasion - or not. These cheesecakes are not difficult to make at all, are a great presentation, and one class act.

Provided by evelynathens

Categories     Cheesecake

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 13

1 1/2 cups sugar, plus
sugar, for coating the ramekins
2 tablespoons pear brandy
lemon, zest of, three 1/2 inch wide strips
3 inches cinnamon sticks
1 vanilla bean, split
2 star anise pods
2 whole cloves
2 ripe bartlett pears, peeled, halved lengthwise and cored
1 1/2 lbs cream cheese, softened
1/2 cup mascarpone cheese, softened
1 1/2 teaspoons vanilla extract
3 large eggs, lightly beaten

Steps:

  • In a saucepan, combine ¾ cup of the sugar with the brandy, lemon zest, cinnamon stick, vanilla bean, star anise, cloves and 1 ½ cups of water; bring to a boil over high heat, then add the pears; lower the heat, set a plate on the pears to submerge them and simmer until tender, about 3 minutes; transfer the pears to a plate to cool; boil the liquid until reduced to a syrup, about 4 minutes; strain and let cool.
  • Butter nine ½-cup ramekins and coat with sugar; trim the pears so that they're 2 inches long, then slice them ¼ inch thick; fan the slices, overlapping slightly, in the prepared ramekins and add 1 tsp of the poaching syrup to each.
  • Preheat oven to 325°F.
  • Beat the cream cheese until light and fluffy; beat in the remaining ¾ cup sugar until smooth, then beat in the mascarpone; add the vanilla and then the eggs, one at a time; spoon the batter into the ramekins and set them in a roasting pan; add enough hot water to the pan to reach two-thirds of the way up the sides of the ramekins; bake for about 35 minutes, or until just set; transfer to a rack to cool, then refrigerate overnight.
  • Run a knife around each cheesecake and invert onto a plate; spoon a little of the reserved poaching liquid around each cheesecake and serve.

Nutrition Facts : Calories 440.8, Fat 28.1, SaturatedFat 17.1, Cholesterol 153.7, Sodium 247.5, Carbohydrate 41.3, Fiber 1.1, Sugar 37.3, Protein 8

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