Alrighty everyone are you ready for the holiday season? Well if you are like me that would be a great big… NO!! I will tell you that every year it seems like the holidays sneak up on me faster then they did the year before. All of the decorating and the shopping, it just seems like to much to me after awhile. But my light at the end of the tunnel is always my holiday baking. As you can tell I love to bake, it is a stress reliever for me, but with two diabetics in my house I don’t get to bake as much as I would like to. In fact much of what I bake ends up going to work, or now to school, with me but every holiday season all of that goes out the window and I gear up for major baking time!!!
And what is even better is now that I have a website I get to bake more then just cookies and candies I get to bake full fledged deserts! Well I am guessing that everyone at work is gonna be lovin’ me now… lol!! So to start off my holiday baking I decided that I was going to bake some desserts that were more then just pumpkin pie, because lets be real here not everyone love pumpkin pie… that ones for you mom! I have come up with some good ones that I think y’all will like and to start it all of we have Holiday Spiced Pear Cheesecake.
Now I know you are saying “Cheesecake? How can making a cheesecake be a stress reliever?” Trust me this cheesecake is simple to make, no water bath, and it has a light creamy texture that everyone will love. The pear topping is easy to make and it goes great with the buttery cookie crust. This cheesecake will be a star attraction at your holiday meals that everyone will think took you days to make, but in fact if you start it early in the AM it will be ready for desert that night! So join me in my holiday baking this year by baking up a Holiday Spiced Pear Cheesecake, you won’t be sorry!
Move over pumpkin for a light and creamy holiday spiced pear cheesecake!
For the Cheesecake
2 C. Butter cookie crumbs
6-8 Tbsp. Butter, melted
4 (8 oz.) Pkg. Cream cheese, full fat at room temperature
1 C. Granulated sugar
1 tsp. Vanilla
1 tsp. Ground cinnamon
For the Spiced Pear Topping
1/4 C. Granulated sugar
1/4 C. Light brown sugar
1 tsp. Ground cinnamon
1/8 tsp. Ground cardamon
1/8 tsp. Ground clove
1/8 tsp. Ground nutmeg
1/4 C. Butter, melted
2 Tbsp. A-P Flour
3/4 C. Apple juice
1/2 tsp. Vanilla extract
4 Bosc pears, peeled, cored and sliced
Preheat your oven to 325°F, 300°F if using a convection oven.
To make the crust in a small sauce pan over medium heat melt the butter and set it aside to cool.
In a ziplock bag crush your cookies with a rolling pin until they are the consistency of a very fine crumb.
In a medium mixing bowl combine the cookie crumbs with the butter, use just enough butter to moisten the cookies till they hold a shape when squeezed in your fist.
Now pour the crust mixture into a 9 inch springform pan and press the mixture into the bottom and up the sides of the pan until firm and flat, keep it as level as possible on the bottom.
In a stand mixer, with paddle attachment, whip the packages of cream cheese until light a fluffy, approximately 3-5 minutes.
Turn the mixer speed to low and add in the sugar, vanilla and the cinnamon and mix until well combined.
Finally add in the eggs, one at a time, beating well after each addition.
Slowly and gently pour the cheesecake batter over the top of the cookie crust, with a spatula spread the batter out so it is evenly distributed and tap the pan on the countertop to remove any air bubbles.
Place the springform pan on top of a cookie sheet, slide it into the oven and bake it for 50-60 minutes, make sure the filling sets and does not ripple when the pan is gently jiggled.
Carefully remove the springform pan from the oven, turn the oven off, and let the cheesecake set for 10-15 minutes until it has sunk back into the pan.
Run a spatula around the edge of the cheesecake, to loose it from the pan so while it cools in the refrigerator it will not crack, and place it in the refrigerator for 4-6 hours to chill.
While the cheesecake is chilling in a medium bowl combine the sugar, brown sugar and all of the spices.
Add the pears into the spice mixture and lightly toss.
In a medium sauce pan, over medium heat, melt the butter and whisk in the flour, let the flour cook for a minute to get rid of the raw flour taste, then slowly add in the apple juice whisking constantly.
Turn the heat down to medium-low and add in the pears.
Cook the pears until they are soft, this time will depend on how ripe the pears are, and the sauce has thickened, stirring every few minutes.
Be careful when stirring your pears not to break them apart.
After the sauce has thickened remove it from the heat and add in the vanilla.
Allow the topping to cool to room temperature before adding it to the cheesecake.
After your cheesecake has chilled remove it from the springform pan, top it with the pear topping and decorate with whipped cream.
Cheesecake should keep for 2-4 days in a air tight container in the refrigerator.
Here are some helpful hints...
To help remove the cheesecake from the base of the springform pan add in a 9 inch parchment round into the base of the pan before pressing in the cookie crust mixture.
Before you release the pressure clip on the springform pan heat a thin metal spatula or knife, with water, and run it around the inner edge of the pan.
Finally to get a nice cut on your cheesecake slices be sure to wipe the blade of your knife clean before you cut into the cheesecake every time and the slices will come out looking fab!
Well that’s it for this week. I hope everyone has a great rest of their week and please drop back by after you bake up this delish Holiday Spiced Pear Cheesecake and let me know how you liked it, I love reading your comments!