Pear Cheesecake Tart Recipes

Steps:

• Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

Steps:

• For crust: combine graham crackers, almonds, cinnamon and melted butter and toss with a fork so that butter is distributed.
• Press onto bottom and sides of a 12-inch springform pan.
• Refrigerate until ready to use.
• Preheat oven to 350 degrees F.
• For filling: Beat cream cheese with sugar and cream until light and fluffy.
• On lowest setting of mixer add eggs, one at a time, beating well after each addition.
• Fill crust with this batter.
• Cut each pear half once again in half (making quarters) and place decoratively over cream cheese filling.
• Bake for approximately 45 minutes, or until just done.

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.

Steps:

• Preheat oven to 350.
• Grease a 9 inch pie pan.
• In a small bowl, combine the flour, oats, brown sugar and cinnamon.
• Stir well.
• Stir in butter with a fork until the mixture resembles coarse crumbs.
• Press 2/3 of the mixture into the bottom of the pie pan and bake for 15 minutes Remove from oven.
• Beat the cream cheese with the granulated sugar, egg and vanilla until well blended Spread over the baked crust.
• Top with pear slices arranged in a decorative circular pattern and sprinkle with the remaining crumb mixture.
• Return to the oven and bake an additional 30 minutes Remove from oven, cool and refrigerate at least two hours before serving.