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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 228.0
  • Total Fat: 6.8 g
  • Cholesterol: 12.0 mg
  • Sodium: 124.6 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 5.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Cheesecake Pears calories by ingredient
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Cheesecake Pears

Submitted by: WONNDER1

Introduction

As an alternative to sugar packed crust, sweet and tender pears encase a fruit and nut filling that's similar to cheesecake.

Time savers:
Up to 3 days before, prepare cheesecake mixture, but don't add the almonds.
Day before, poach pears and make sauce. Refrigerate overnight. Stuff pears and keep in the fridge for up to 6 hours. Bring pears and sauce to room temp before serving.

These are very fancy, and replace your usual Thanksgiving pie quite nicely.
As an alternative to sugar packed crust, sweet and tender pears encase a fruit and nut filling that's similar to cheesecake.

Time savers:
Up to 3 days before, prepare cheesecake mixture, but don't add the almonds.
Day before, poach pears and make sauce. Refrigerate overnight. Stuff pears and keep in the fridge for up to 6 hours. Bring pears and sauce to room temp before serving.

These are very fancy, and replace your usual Thanksgiving pie quite nicely.

Number of Servings: 10

Ingredients

    PEARS
    10 bosc pears
    2 cinnamon sticks (or 2 tsp. ground)
    2 cups 100% cranberry juice
    2 cups 100% orange juice
    1 vanilla bean, split lengthwise (or 1tsp. extract, recommend beans though)

    CHEESECAKE STUFFING

    1 cup light cream cheese, at room temperature
    1 teaspoon vanilla extract
    1/2 teaspoon ground ginger
    1/8 teaspoon almond extract (optional)
    1/3 cup unsweetened dried cranberries
    1/2 cup unsalted almonds, sliced and toasted

Directions

1. Peel pears, Bosc pears work best. Trim bottom so that they sit flat. Using a small spoon or melon baller, scoop out and discard cores. Place pears in a very large heavy saucepan. Add 2 cinnamon sticks (or ground) and juices. Add either 1 tsp. pure vanilla extract or the beans of 1 pod. (throw the husk in there too.)
2. Bring to a boil, then reduce heat. Cover and simmer, turning occasionally, until almost tender, but still firm, about 20-25 mins.
3. In a bowl, stir room temp. cream cheese and 1tsp. vanilla extract, ginger, and if wanted, 1/8tsp. of almond extract, until mixed. If mixture is too thick to stir, add a few spoons of hot pear liquid. Stir in cranberries and almonds.
4. Carefully spoon pears onto a large platter. Cover and refrigerate to cool completely. Boil remaining pear liquid in pan, stirring often, until it reduces to about 1/2 cup. The sauce will foam and bubble toward the end, so stir often. Remove from heat, discard cinnamon stick and vanilla husk.
5. To serve, fill pears with cheese mixture. Place on plates, spoon sauce over pears.

Serving size is 1/2 pear, stuffed.

Number of Servings: 10

Recipe submitted by SparkPeople user WONNDER1.






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