When summer turns into fall, meals and desserts also change. For instance…
- Ingredients change – Bountiful summer-garden veggies and sweet, juicy berries turn into root vegetables and crisp, cool-weather fruits.
- Heartiness changes – Light fares morph into deeply satisfying comfort foods.
- Cooking and baking techniques change – Grilling gives way to roasting, braising, and long-term baking.
Which is why the perfect ending to your fall dinner is sure to be this luscious Maple Cheesecake with Roasted Pears.
The main distinctive flavoring — maple syrup — not only flavors this luscious cheesecake, it also glazes the thinly sliced, broiled pears that adorn and garnish this beautiful dessert.
Try it for your next gathering. You and your guests will love it!
MAPLE CHEESECAKE WITH ROASTED PEARS
Adapted from Martha Stewart
2 (8-ounce) packages cream cheese, room temperature
3/4 cup pure maple syrup
1 cup heavy cream, chilled
2 tablespoons powdered sugar
1 Easy Press-In Pie Crust (see recipe below), made in a 9-inch springform pan
Nonstick cooking spray
2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick
- In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).
- Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool.
- To serve, arrange pear slices, overlapping slightly, on cheesecake.
EASY PRESS-IN PIE CRUST
6 ounces cookies (46 vanilla wafers)
3 tablespoons sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted
- Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.