Pear-Hazelnut Cheesecakes With Pear-Raspberry Sauce

Course : Cheesecakes
Serves: 4
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1 cup frozen unsweetened raspberries -- thawed
1/4 cup pear nectar
3 tablespoons packed golden brown sugar
1 spray nonstick vegetable cooking spray
1/2 cup hazelnuts -- toasted, husked
1 1/2 teaspoons sugar
1 1/2 teaspoons melted butter
1 medium oince pear -- peeled ,cored, -- chopped (1 1/2 cups)
2/3 cup pear nectar
8 ounces cream cheese -- room temperature
3 tablespoons sugar
1 large egg
3/4 teaspoon vanilla extract
1 bunch fresh mint -- (optional)

Preparation / Directions:

FOR SAUCE: Puree all ingredients in blender. Strain into small bowl. (can be prepared 3 days ahead.Cover; refrigerate) FOR CRUST: Preheat oven to 350ΓΈ. Line four 3/4- cup souffle dishes or cus- tard 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 the nut mixture onto bottom of each prepared dish. Place dishes on baking sheet; bake crusts until slightly darker in color; 8 minutes. Set aside. Cool completely. FOR FILLING: Combine pera and nectar in small saucepan. Boil over medium heat until mixture resembles chunky pear sauce, stirring occasionally about 18 minutes. 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. Garnish with mint if desired.


Nutritional Information:

417 Calories (kcal); 33g Total Fat; (69% calories from fat); 8g Protein; 25g Carbohydrate; 113mg Cholesterol; 199mg Sodium

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