White Chocolate Cheesecake in Pearadise

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  • Makes: 12 servings
  • Prep: 30 mins
  • Chill: 4 hrs
  • Cool: 45 mins plus 1 hour

White Chocolate Cheesecake in Pearadise

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Directions

  1. Preheat oven to 350 degree F. In a medium mixing bowl combine flour, 1/4 cup sugar, and cinnamon. Cut in butter until pieces are the size of small peas. Stir in nuts. Add egg yolk and vanilla; stir to combine. Press onto bottom and 2 inches up the sides of an 8-inch springform pan. Chill.
  2. In a small saucepan combine chopped white baking squares or bars and whipping cream; cook and stir over low heat until baking squares or bars are melted. Cover and keep warm.
  3. In a large mixing bowl beat cream cheese and 1/2 cup sugar until combined. Add eggs all at once; beat in at low speed just until combined. Stir in melted mixture and the chopped pear. Pour into prepared pan. Place in a shallow baking pan in the oven. Bake for 45 minutes or until center appears nearly set when shaken.
  4. Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving.
  5. In a small bowl stir together the caramel ice cream topping and rum or pear nectar. Drizzle over slices of cheesecake. Makes 12 servings.
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