Cinnamon Pear Cheesecake Recipe
Madagascar vanilla cheesecake, fall spiced pear butter, cinnamon toast crumbles.
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Ingredients
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Cheesecake Base
Fall Spiced Pear Butter
Cinnamon Toast Crumbles
Method
Cheesecake Base
Prepare the Cheesecake Mixture
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing well until fully combined. Stir in the vanilla extract.
Add Eggs and Sour Cream
Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until the mixture is smooth.
Bake the Cheesecake
Preheat your oven to 325°F (163°C). Pour the cheesecake mixture into a prepared springform pan. Bake for 50-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake inside for an additional hour. Remove and let cool before refrigerating for at least 4 hours or overnight.
Fall Spiced Pear Butter
Cook the Pears
In a large saucepan, combine the chopped pears and granulated sugar. Cook over medium heat until the pears are soft and start to break down, about 15-20 minutes.
Season the Pear Butter
Add the ground cinnamon, ground nutmeg, and lemon juice to the pear mixture. Stir well and continue to cook for another 10-15 minutes, until thickened. Remove from heat and let cool slightly.
Blend the Pear Butter
Using an immersion blender or regular blender, puree the pear mixture until smooth. Let it cool completely before using it as a topping for the cheesecake.
Cinnamon Toast Crumbles
Prepare the Crumbles
Preheat your oven to 350°F (175°C). In a small bowl, mix the melted butter, granulated sugar, and ground cinnamon together.
Bake the Crumbles
Tear the bread into small pieces and toss them in the butter mixture until evenly coated. Spread the coated bread pieces on a baking sheet and bake for 10-15 minutes or until golden and crispy. Let cool before using.