Pear Crisp Cheesecake
Aug 19, 2019 14:41:57 GMT -5
Post by maybetoday on Aug 19, 2019 14:41:57 GMT -5
PEAR CRISP CHEESECAKE
Yield: 10 to 12 servings
Prep Time: 40 minutes
Cook Time: 2 hours 35 minutes
INGREDIENTS:
FOR THE CRUST:
7 ounces speculoos cookie crumbs*
1/4 cup unsalted butter, melted
FOR THE FILLING:
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup sour cream
FOR THE TOPPING:
1/2 cup old-fashioned oats
1/3 cup all-purpose flour
3 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter, softened and cut into small cubes
2 medium pears, chopped into bite-size pieces
DIRECTIONS:
TO MAKE THE CRUST:
Preheat oven to 350°.
Combine cookie crumbs and butter until thoroughly moistened. Press evenly into the bottom of a 9-inch springform pan.
Bake 15 minutes. Set aside to cool slightly.
TO MAKE THE FILLING:
Place cream cheese and sugar in a large mixing bowl. Using an electric mixer on medium speed, beat until combined and smooth. Add eggs, one at a time, mixing well after each addition. Mix in vanilla and cinnamon. Mix in sour cream.
Pour batter over partially baked crust. Spread evenly. Set aside while you prepare the topping.
TO MAKE THE TOPPING:
Combine oats, flour, brown sugar, cinnamon, and salt. Using a pastry blender, a fork, or your hands, mix butter into oat mixture until crumbs form.
Arrange pears evenly over the top of the cheesecake batter. Crumble oat mixture evenly over pears.
Bake 15 minutes at 350°.
Reduce oven temperature to 200°. Bake for 2 hours 10 minutes.
Turn off oven and remove cheesecake from the oven. Run a knife around the edges of the pan.
Return cheesecake to oven and leave inside with the heat off for 2 hours.
Remove cheesecake from oven. Cover and chill overnight before serving.
NOTES:
*There are several brands of these spiced cookies. I used Biscoff. If you are unable to find them, I would recommend using graham crackers, cinnamon graham crackers, or vanilla wafers.
link
Yield: 10 to 12 servings
Prep Time: 40 minutes
Cook Time: 2 hours 35 minutes
INGREDIENTS:
FOR THE CRUST:
7 ounces speculoos cookie crumbs*
1/4 cup unsalted butter, melted
FOR THE FILLING:
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup sour cream
FOR THE TOPPING:
1/2 cup old-fashioned oats
1/3 cup all-purpose flour
3 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter, softened and cut into small cubes
2 medium pears, chopped into bite-size pieces
DIRECTIONS:
TO MAKE THE CRUST:
Preheat oven to 350°.
Combine cookie crumbs and butter until thoroughly moistened. Press evenly into the bottom of a 9-inch springform pan.
Bake 15 minutes. Set aside to cool slightly.
TO MAKE THE FILLING:
Place cream cheese and sugar in a large mixing bowl. Using an electric mixer on medium speed, beat until combined and smooth. Add eggs, one at a time, mixing well after each addition. Mix in vanilla and cinnamon. Mix in sour cream.
Pour batter over partially baked crust. Spread evenly. Set aside while you prepare the topping.
TO MAKE THE TOPPING:
Combine oats, flour, brown sugar, cinnamon, and salt. Using a pastry blender, a fork, or your hands, mix butter into oat mixture until crumbs form.
Arrange pears evenly over the top of the cheesecake batter. Crumble oat mixture evenly over pears.
Bake 15 minutes at 350°.
Reduce oven temperature to 200°. Bake for 2 hours 10 minutes.
Turn off oven and remove cheesecake from the oven. Run a knife around the edges of the pan.
Return cheesecake to oven and leave inside with the heat off for 2 hours.
Remove cheesecake from oven. Cover and chill overnight before serving.
NOTES:
*There are several brands of these spiced cookies. I used Biscoff. If you are unable to find them, I would recommend using graham crackers, cinnamon graham crackers, or vanilla wafers.
link