Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

PEAR-HAZELNUT CHEESECAKES

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 30 minutes
Totaltime: 1 hour 0 minutes

Ingredients

  • Sauce:
    1 cup frozen unsweetened raspberries, thawed
    1/4 cup pear nectar
    3 tablespoons (packed) golden brown sugar
    Crust:
    nonstick vegetable oil spray
    1/2 cup hazelnuts, toasted, husked
    1 1/2 teaspoons sugar
    1 1/2 teaspoons melted butter
    Filling:
    1 1/2 cups chopped, peeled pear
    2/3 cup pear nectar
    8 ounces cream cheese, room temperature
    3 tablespoons sugar
    1 large egg
    3/4 teaspoon vanilla

Preparation

  • For sauce:
    Purée all ingredients in blender. Strain into small bowl.
    For crust:
    Preheat oven to 350 degrees. Line four 3/4 cup soufflé dishes or custard cups with foil; spray lightly with nonstick spray. Finely grind nuts and sugar in processor. Add butter, blend until mixture holds together. Press 1/4 of nut mixture onto bottom of each prepared dish.
    Place dishes on baking sheet, bake crusts until slightly darker in color, 8 minutes. Set aside. Maintain oven temperature.
    For filling:
    Combine pear and nectar in small saucepan. Boil over medium heat until mixture resembles chunky sauce, stirring occasionally. Cool completely.
    Beat cream cheese and sugar in medium bowl until smooth. Beat in egg and vanilla. Beat in 2/3 cup chunky pear sauce (reserve any remaining sauce for another use) .
    Divide filling among crusts. Bake cakes until center is set and slightly puffed, about 30 minutes.
    Cool in dishes on rack. Cover; chill overnight. Using foil as aid, lift cakes from dishes.
    Peel foil from sides. Slide spatula under crusts and transfer cakes to plates. Spoon pear-raspberry sauce around cakes.
Have you tried the recipe?

Pear-hazelnut cheesecakes

Add Comment

* Required information
1000
Type the numbers for four hundred seventy-two.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook