Maple Cheesecake with Roasted Pears

295 Ratings
  • 5 59
  • 4 116
  • 3 85
  • 2 26
  • 1 9

Maple syrup not only flavors this luscious cheesecake, but it also is brushed on thinly sliced pears that are broiled to create a very unique decoration atop this festive dessert.

Everyday Food, November 2010

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Read the full recipe after the video.

Recipe Summary

Servings:
8
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Ingredients

Directions

  • 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. In a medium bowl, beat cream and 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).

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  • Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. 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. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.

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Reviews (11)

295 Ratings
  • 5 59
  • 4 116
  • 3 85
  • 2 26
  • 1 9
Martha Stewart Member
11/19/2014
This is not a cheesecake you bake........"Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day)" also for instructions on the crust just click on the words "easy press in pie crust" and it takes you to the instructions.
Martha Stewart Member
11/17/2014
I assume this cheesecake is supposed to be baked but no directions 350 for an hour?
Martha Stewart Member
11/30/2013
I made this with a slight bit of tinkering and it was delicious but very rich so serves far more than 8. I splashed rum in with my maple syrup used to roast the pears - added some pecans to the crust as well as sprinkled some on top for crunch and used shortbread cookies in the crust. It was impressive to look at and absolutely yummy!
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Martha Stewart Member
11/29/2011
I made this for thanksgiving as well, and while it tasted absolutely delicious, it was very goop-y and didn't hold it's shape like most cheesecakes. Maybe less cream next time. I used all vanilla wafers to make the crust and was very pleased with the results. I added about 10 extra cookies to fit my spring pan. I also added an extra pear to fully fill the top.
Martha Stewart Member
11/28/2011
I made this for Thanksgiving and it was a big hit. The pears really do make it pretty, and were not hard to make but take your time slicing them evenly. The filling had a nice light taste to it and several people remarked that they liked it because it wasn't as heavy as typical cheesecake. I made about 1/3 more crust than the recipe called for and it was about right for my 9 in springform pan.
Martha Stewart Member
04/19/2011
I made this for this past Thanksgiving and it was a huge hit (it was picked as "best dessert" out of about 10 other desserts). I will definitely make it year after year.
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Martha Stewart Member
12/03/2010
I made this for Thanksgiving dinner and it was gone within 5 minutes. Rave reviews! It is light but dense enough to be considered a cheesecake. Take the time to make the pears--it makes the dish.
Martha Stewart Member
11/23/2010
Where are the baking directions, PLEASE ?
Martha Stewart Member
11/23/2010
Has any tried the low fat cream cheese in this or other cheesecake recipe? I wonder if i can use it without making other adjustments to the recipe. This looks amazing!
Martha Stewart Member
11/18/2010
sounds to me like the vanilla wafers are what you use to make the Easy Press-In Pie Crust. When you go to that link it shows you can make with Graham crackers, Vanilla wafers or Chocolate wafers.
Martha Stewart Member
11/18/2010
When and what do you do with the vanilla wafers?
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