Caramel Pear Cheesecake

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Normally I am an apple girl. The other day, while I was conceptualizing my macadamia nut pie, I also had a yearning to make a cheesecake. But I always do apple, why not pears. Why not a caramel pear.

This turned out super rich and decadent. My only tweak would be to do a thicker cheesecake layer. Which I have adjusted for here. But Bob and I both voted that this was absolutely delicious, especially with the nut crust.

Crust:

  • 1 1/2 pecans
  • 2 tbsp butter or ghee or coconut oil
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon

Cheesecake Filling:

  • 16 oz. cream cheese
  • 1/2 cup honey
  • 1 tsp vanilla
  • 2 eggs
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg

Pear Topping:

  • 1 pear, skinned and thinly peeled
  • 1 tbsp butter or ghee or coconut oil
  • 1 tsp cinnamon
  • 2 tbsp caramel (the Urban Posers is still my favorite)

Make it Happen: Process the crust ingredients. Press into a spring pan. Bake at 350 for 10 minutes. Allow to cool. Process filling ingredients. Pour into spring pan. Bake at 325 for 40 minutes. Saute pears in a skillet with butter, cinnamon, and caramel (I actually did a couple spins with my sriracha grinder for a little punch). Allow the cheesecake to cool a bit. Spoon pears. Slice and Enjoy!

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