Back to Maple Cheesecake with Roasted Pears All Reviews for Maple Cheesecake with Roasted Pears - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 med106155_1110_how_maple_cheescake.jpg
Ingredients Ingredient Checklist 2 bars (8 ounces each) cream cheese, room temperature 3/4 cup pure maple syrup 1 cup cold heavy cream 2 tablespoons confectioners’ sugar 1 Easy Press-In Pie Crust, made in a 9-inch springform pan with vanilla wafers Nonstick cooking spray 2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 med106155_1110_how_maple_cheescake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
med106155_1110_how_maple_cheescake.jpg
med106155_1110_how_maple_cheescake.jpg
Ingredients
Ingredients
- 2 bars (8 ounces each) cream cheese, room temperature 3/4 cup pure maple syrup 1 cup cold heavy cream 2 tablespoons confectioners’ sugar 1 Easy Press-In Pie Crust, made in a 9-inch springform pan with vanilla wafers Nonstick cooking spray 2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick
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).
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.
Reviews (11)
Add Rating & Review 295 Ratings 5 star values: 59 4 star values: 116 3 star values: 85 2 star values: 26 1 star values: 9
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Reviews (11)
Add Rating & Review 295 Ratings 5 star values: 59 4 star values: 116 3 star values: 85 2 star values: 26 1 star values: 9
Add Rating & Review
295 Ratings 5 star values: 59 4 star values: 116 3 star values: 85 2 star values: 26 1 star values: 9
295 Ratings 5 star values: 59 4 star values: 116 3 star values: 85 2 star values: 26 1 star values: 9
295 Ratings 5 star values: 59 4 star values: 116 3 star values: 85 2 star values: 26 1 star values: 9
5 star values: 59 4 star values: 116 3 star values: 85 2 star values: 26 1 star values: 9
Martha Stewart Member Rating: Unrated 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 Rating: Unrated 11/17/2014 I assume this cheesecake is supposed to be baked but no directions 350 for an hour? Martha Stewart Member Rating: 5 stars 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! Martha Stewart Member Rating: Unrated 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 Rating: 5 stars 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 Rating: 5 stars 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. Martha Stewart Member Rating: Unrated 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 Rating: Unrated 11/23/2010 Where are the baking directions, PLEASE ? Martha Stewart Member Rating: Unrated 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 Rating: Unrated 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 Rating: Unrated 11/18/2010 When and what do you do with the vanilla wafers?Martha Stewart Member
Rating: Unrated 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.
Rating: Unrated
Rating: Unrated 11/17/2014
I assume this cheesecake is supposed to be baked but no directions 350 for an hour?
Rating: 5 stars 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!
Rating: 5 stars
Rating: Unrated 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.
Rating: 5 stars 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.
Rating: 5 stars 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.
Rating: Unrated 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.
Rating: Unrated 11/23/2010
Where are the baking directions, PLEASE ?
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!
Rating: Unrated 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.
When and what do you do with the vanilla wafers?
All Reviews for Maple Cheesecake with Roasted Pears
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Maple Cheesecake with Roasted Pears
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
