Maple Cheesecake with Maple-Glazed Pears and Cranberries

Maple Cheesecake with Maple-Glazed Pears and Cranberries + enlarge image
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7 users rated this recipe an average rating of 5.0
Makes:
12 servings
Prep:
1 hr
Bake:
35 mins
Cool:
2 hrs 45 mins
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Maple Cheesecake with Maple-Glazed Pears and Cranberries

Ingredients
3
tablespoons packed brown sugar
1/4
cup butter
1/4
cup finely chopped pecans, toasted
3
8 ounce package cream cheese, softened
1
8 ounce container mascarpone cheese
3/4
cup packed brown sugar
1/2
cup pure maple syrup or maple-flavor syrup
1/4
cup half-and-half or light cream
2
tablespoons all-purpose flour
1
teaspoon vanilla
3
eggs, lightly beaten
1
recipe Maple-Glazed Pears and Cranberries
 
Whipped cream (optional)
 
Pure maple syrup or maple-flavor syrup (optional)

Directions

  1. Preheat oven to 350 degrees F. For crust, in a medium bowl combine the 3/4 cup flour and the 3 tablespoons brown sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in pecans. Pat crumb mixture onto the bottom of a 10-inch springform pan. Bake in the preheated oven for 10 to 12 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
  2. For filling, in a very large bowl combine cream cheese and mascarpone cheese; beat with an electric mixer on medium speed until smooth. Add the 3/4 cup brown sugar, the 1/2 cup maple syrup, the half-and-half, the 2 tablespoons flour, and the vanilla; beat until well mixed. Add eggs all at once; stir just until combined.
  3. Pour filling into the crust-lined pan, spreading evenly. Bake in the preheated oven for 35 to 40 minutes or until a 2 1/2- to 3-inch area around the outside edge appears set when gently shaken (center will be soft but will set up as cheesecake cools).
  4. Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 2 hours. Cover and chill for 4 to 8 hours.
  5. To serve, top with Maple-Glazed Pears and Cranberries. If desired, top with whipped cream and/or drizzle with additional maple syrup.

From the Test Kitchen

Make-Ahead Directions:

Prepare cheesecake as directed through Step 4. Cover cheesecake with plastic wrap; store in the refrigerator for up to 2 days. (Or carefully transfer cheesecake to a plate or platter and place in a freezer bag or airtight freezer container. Seal. Freeze for up to 1 month. Thaw the frozen cheesecake in the refrigerator for 24 hours before serving.) Serve as directed in Step 5.

Maple-Glazed Pears and Cranberries

Ingredients

2
tablespoons butter
4
cups peeled, cored, and thinly sliced Bosc or Anjou pears (about 4 medium)
1/2
cup dried cranberries
1/4
cup pure maple syrup or maple-flavor syrup
1/2
teaspoon ground cinnamon

Directions

  1. In a heavy large skillet melt butter over medium heat. Add pears. Cook for 4 minutes, stirring occasionally. Stir in cranberries, maple syrup, and cinnamon. Cook for 2 to 3 minutes more or just until pears are tender, stirring occasionally. Serve warm over cheesecake. (Or cover and chill for up to 2 days. Reheat before serving.)

Nutrition Facts

(Maple Cheesecake with Maple-Glazed Pears and Cranberries)
    Per serving:
  • 567 kcal cal.,
  • 37 g fat
  • (20 g sat. fat,
  • 2 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 156 mg chol.,
  • 261 mg sodium,
  • 54 g carb.,
  • 3 g fiber,
  • 39 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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