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Nancy’s Recipes

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Desserts

Vanilla Cheesecake with Honeyed Pears and Pistachios

Featured Product: Nancy’s Cream Cheese

 

Ingredients

Graham Cracker Crust

  • 2 cups Graham Cracker Crumbs
  • ½ cups Butter, melted
  • ¼ cups Cane Sugar

Filling

  • 1 cup Heavy Whipping Cream
  • 16 oz. Nancy’s Cream Cheese
  • 2/3 cup Powdered Sugar
  • 1 teaspoon Vanilla
  • ½ teaspoon Fresh Lemon Juice

Filling

  • 8 oz. Nancy’s Organic Cream Cheese, softened
  • 2-3 Bosc Pears, halved and cored
  • ½ cup Light Brown Sugar
  • ½ cup Golden Raisins (optional)
  • ¼ cup Dark Rum or 1 ¼ teaspoon Rum Flavoring
  • 3 tablespoons lemon juice
  • 3 tablespoons butter
  • ¼ cup Honey
  • ¼ cup Chopped Pistachios

 

Directions

    1. Prepare a standard spring form pan with a light coating of butter and parchment paper around the sides.
    2. Combine graham cracker crumbs, butter and sugar in a small mixing bowl.
    3. Pour the mixture into a spring form pan, pressing to the bottom.
    4. In a small mixing bowl, beat the heavy whipping cream until stiff peaks form.
    5. Separately, combine the cream cheese, powdered sugar, vanilla and lemon juice. Beat until smooth.
    6. Gently fold the whipped cream into the cream cheese mixture. Carefully scoop the filling into the prepared crust, avoiding air bubbles. Chill for 4 hours or overnight.
    7. To make the pear topping, preheat the oven to 400 degrees. Meanwhile, in a mixing bowl, combine the brown sugar, raisins (if using), rum or rum flavoring and lemon juice. Add the halved pears and toss to coat.
    8. Place the pears cut-side-down in a baking dish and pour the sauce over the top.
    9. Add dots of butter to the tops of each pear half and bake for 40-45 minutes.
    10. While still warm, transfer the pears to a plate and drizzle with honey. Allow them to cool.
    11. Remove the cheesecake from the spring form pan.
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