Maple Cheesecake with Cinnamon Pear Topping

• Vegetarian

• Produce

  • 4 Anjou pears
  • 1/2 cup Cranberries, dried

• Refrigerated

  • 4 Eggs

• Condiments

  • 3/4 cup Maple syrup, pure

• Baking & Spices

  • 3 tbsp Brown sugar, dark packed
  • 3/4 cup Brown sugar, packed
  • 7/8 cup Flour
  • 1/8 Teas freshly grated nutmeg
  • 1/2 Teas ground cinnamon
  • 1/8 Teas. salt
  • 1 Teas. vanilla

• Nuts & Seeds

  • 1/4 cup Pecans, toasted

• Dairy

  • 3/8 cup Butter, unsalted
  • 4 8 ounce package Cream cheese
  • 1/4 cup Half-and-half -or- light cream

Found on passthesushi.com

Description

Ingredients

• 3/4 cup flour
• 3 tbs dark brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1/4 cup finely chopped pecans, toasted
• 4 8 ounce package cream cheese, softened
• 3/4 cup packed brown sugar
• 1/2 cup pure maple syrup
• 1/4 cup half-and-half or light cream
• 2 tbs flour
• 1 teas vanilla
• 4 eggs, lightly beaten
• 2 tbs unsalted butter
• 4 Anjou pears, cored, and thinly sliced
• 1/2 cup dried cranberries
• 1/2 teas ground cinnamon
• 1/8 teas freshly grated nutmeg
• 1/8 teas salt
• 1/4 cup pure maple syrup

Directions

• Preheat the oven to 350 degrees F. In a food processor pulse the flour and brown sugar once or twice to mix. Add in the cold butter and pulse three or four times until mixture resembles crumbs. Add the pecans and pulse once more to distribute. Press the mixture into the bottom of a 10 springform pan. Bake for 10 - 12 minutes until light brown and aromatic. Set aside to cool
• Beat the cream cheese in the bowl of your stand mixer until combined. Scrape down the sides and beat for 3 minutes longer, until smooth. Add the brown sugar and maple syrup and mix to incorporate. Add the half and half, flour, vanilla, and mix. Scrape down the sides again and beat in the eggs together until everything is combined.
• Pour the filling into the prepared crust and wiggle a little to make sure its even. Place on a baking sheet for easier handling and bake for 35 to 40 minutes. The edges will be puffed and the center will wiggle just a little when shaken. Allow to cool on a wire rack for at 2 hours before cooling in the fridge for at least 6 hours. (I always make my cheesecakes the night before serving)
• Before serving, make the topping. Melt the butter in a large skillet over medium heat. Add the sliced pears and cook for 4 to 8 minutes. Mix in the dried cranberries, cinnamon, freshly grated nutmeg, and salt. Top everything off with the maple syrup and toss to coat. Allow to cook until the pears are fork tender. Remove from heat and store in an airtight container until ready to serve.
• Serve cheesecake with pear topping arranged over top or spoon onto individual slices.