Maple Cheesecake with Roasted Pears Recipe

"From Everyday Food, Nov 2010. A nice, light no-bake cheesecake is easy to make and the maple-roasted pears make it look like a gourmet delight! NOTE: Prep and Cook time don't include 3 hours refrigeration time, nor does it include ingredients or time to make a press-in cookie crust. #recipe11335"

Original is 8 servings

Metric US

I've Tried It

Ingredients

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16 ounces cream cheese (room temperature)
3/4 cup pure maple syrup
1 cup whipping cream (cold)

2 tablespoons confectioners' sugar
1 vanilla crumb pie crust, 9-inch (made in a 9" springform pan with vanilla wafers see Recipe #11335)
2 pears, medium (such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick)

Nutritional

Serving Size: 1 (198.5 g)
Calories 435.3
Total Fat - 28.5 g
Saturated Fat - 16.5 g
Cholesterol - 94.4 mg
Sodium - 240.8 mg
Total Carbohydrate - 41.9 g
Dietary Fiber - 1.4 g
Sugars - 35.1 g
Protein - 5.4 g
Calcium - 151.7 mg
Iron - 0.5 mg
Vitamin C - 2 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Make a press-in cookie crust using vanilla wafers instead of graham crackers. (I use Maria cookies instead) See Recipe #11335.

Step 2

In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth.

Step 3

In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes.

Step 4

With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).

Step 5

Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray.

Step 6

Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler.