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Maple Cheesecake with Roasted Pears

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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.

Source: Everyday Food, November 2010
Servings

Ingredients

Directions

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How would you rate this recipe?
294
  • southpawartist
    19 NOV, 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.
    Reply
  • Deanna008
    17 NOV, 2014
    I assume this cheesecake is supposed to be baked but no directions 350 for an hour?
    Reply
    • dinaalita
      22 NOV, 2014
      This cheesecake does NOT need to be baked. Simply let it set in the fridge for a few hours. I promise it is delicious and will be LOVED.
  • Jaesha9
    30 NOV, 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!
    Reply
    • marypats
      14 SEP, 2014
      Sounds yummy! I can hardly wait to try this recipe!
  • mslena
    29 NOV, 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.
    Reply
  • MariaOnufrow
    28 NOV, 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.
    Reply
  • VNorgren
    19 APR, 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.
    Reply
  • jennymac
    3 DEC, 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.
    Reply
  • mljbbm
    23 NOV, 2010
    Where are the baking directions, PLEASE ?
    Reply
  • roseinmiami
    23 NOV, 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!
    Reply
  • Mangochet
    18 NOV, 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.
    Reply

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