Pear-Hazelnut Cheesecakes with Pear-Raspberry Sauce

Name: Pear-Hazelnut Cheesecakes with Pear-Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup frozen unsweetened raspberries, thawed; 1/4 cup pear nectar; 3 tablespoons (packed) golden brown sugar; Nonstick vegetable oil spray; 1/2 cup hazelnuts, toasted, husked; 1 1/2 teaspoons sugar; 1 1/2 teaspoons melted butter; 1 10-ounce pear, peeled, cored, chopped (about 1 1/2 cups); 2/3 cup pear nectar; 1 8-ounce package cream cheese, room temperature; 3 tablespoons sugar; 1 large egg; 3/4 teaspoon vanilla extract; Fresh mint (optional)

Servings: persons

1 cup frozen unsweetened raspberries, thawed
1/4 cup pear nectar
3 tablespoons (packed) golden brown sugar
Nonstick vegetable oil spray
1/2 cup hazelnuts, toasted, husked
1 1/2 teaspoons sugar
1 1/2 teaspoons melted butter
1 10-ounce pear, peeled, cored, chopped (about 1 1/2 cups)
2/3 cup pear nectar
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
1 large egg
3/4 teaspoon vanilla extract
Fresh mint (optional)

1
Puree all ingredients in blender.
2
Strain into small bowl.
3
(Can be prepared 3 days ahead.
4
Cover; refrigerate.)
5
Preheat oven to 350F.
6
Line four 3/4-cup souffle dishes or custard cups with foil; spray lightly with nonstick spray.
7
Finely grind nuts and sugar in processor.
8
Add butter; blend until mixture holds together.
9
Press 1/4 of nut mixture onto bottom of each prepared dish.
10
Place dishes on baking sheet; bake crusts until slightly darker in color, 8 minutes.
11
Set aside.
12
Maintain oven temperature.
13
Combine pear and nectar in small saucepan.
14
Boil over medium heat until mixture resembles chunky sauce, stirring occasionally, about 18 minutes.
15
Cool completely.
16
Beat cream cheese and sugar in medium bowl until smooth.
17
Beat in egg and vanilla.
18
Beat in 2/3 cup chunky pear sauce (reserve any remaining sauce for another use).
19
Divide filling among crusts.
20
Bake cakes until center is set and slightly puffed, about 30 minutes.
21
Cool in dishes on rack.
22
Cover; chill overnight.
23
Using foil as aid, lift cakes from dishes.
24
Peel foil from sides.
25
Slide spatula under crusts and transfer cakes to plates.
26
Spoon pear-raspberry sauce around cakes.
27
Garnish with mint, if desired.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup frozen unsweetened raspberries, thawed, 1/4 cup pear nectar, 3 tablespoons (packed) golden brown sugar, Nonstick vegetable oil spray, and more.

Yes, Pear-Hazelnut Cheesecakes with Pear-Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!