Maple Cheesecake with Roasted Pears
User Reviews
5
Maple Cheesecake with Roasted Pears
Description
This Maple Cheesecake with Roasted Pears begins with a crust made from finely ground vanilla wafers mixed with sugar, salt, and melted butter, pressed into a springform pan and baked until set. The cheesecake filling combines room temperature cream cheese whipped until fluffy, then sweetened with pure maple syrup and a subtle amount of maple extract. Cold heavy cream whipped with powdered sugar is folded into the cream cheese to create a light, airy texture. Once assembled, the cheesecake chills for several hours to firm up. Separately, thinly sliced pears are roasted at high heat until slightly browned and softened, developing caramelized notes that provide a juicy, tender topping. This dessert balances the sweetness of maple and pears with creamy tanginess, making it a refined choice for special occasions or seasonal menus. Adjusting maple extract quantity enhances the maple flavor without overwhelming the dessert.
Ingredients
For the crust:
- 46 vanilla wafers about 6 ounces
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter melted
For the cheesecake:
- 2 oz packages cream cheese room temperature
- 3/4 cup pure maple syrup divided
- 1/2 teaspoon maple extract or up to 1 teaspoon
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- cooking spray nonstick
- 2 medium pear such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick
Instructions
- Make the crust first. Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
- Firmly press crumb mixture into bottom and halfway up the sides of a 9 1/2 inch springform pan. My new favorite trick is to use a measuring cup to press it into the corners, works great. Bake until crust is dry and set, about 10-12 minutes. Let cool completely. Stick it in the freezer or the fridge.
- In a large bowl or stand mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup and the 1/2 teaspoon maple extract; beat until smooth.
- In a medium bowl, beat cream and powdered sugar on high until soft peaks form, about 3 minutes. 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).
- Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray, or use a silpat. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, about 20 minutes.
- Remove from oven and turn on the broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Keep an eye on it! Never walk away from your broiler! Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.
Notes
- Adding up to 1 teaspoon maple extract strengthens the maple flavor without overpowering the cheesecake.
- Use pears like Bosc or Bartlett for roasting, slicing them thinly to roast evenly and develop caramelization.
- Press crust firmly into pan corners to create an even base pressed up the sides.
- Chill cheesecake for at least 3 hours or overnight for best texture and sliceability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 458kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 2g | 4% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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