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Maple Cheesecake with Maple-Glazed Pears and Cranberries
- 3/4 cup all-purpose flour
- 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)
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.
- 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.
- 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
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.)
- Servings Per Recipe 12,
- cal. (kcal) 567,
- Fat, total (g) 37,
- chol. (mg) 156,
- sat. fat (g) 20,
- carb. (g) 54,
- Monosaturated fat (g) 11,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 39,
- pro. (g) 10,
- vit. A (IU) 972,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 261,
- Potassium (mg) 254,
- calcium (mg) 111,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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