Maple Cheesecake with Maple-Glazed Pears and Cranberries
Ingredients
- ¾ cup all-purpose flour
- 3 tablespoons packed brown sugar
- ¼ cup butter
- ¼ cup finely chopped pecans, toasted
- 3 8 ounces package cream cheese, softened
- 1 8 ounce container mascarpone cheese
- ¾ cup packed brown sugar
- ½ cup pure maple syrup or maple-flavor syrup
- ¼ cup half-and-half or light cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 3 eggs, lightly beaten
- 1 recipe Maple-Glazed Pears and Cranberries
- Whipped cream (optional)
- Pure maple syrup or maple-flavor syrup (optional)
Directions
- Preheat oven to 350°F. For crust, in a medium bowl combine the 3/4 cup flour and the 3 tablespoons brown sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in pecans. Pat crumb mixture onto the bottom of a 10-inch springform pan. Bake in the preheated oven for 10 to 12 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
- For filling, in a very large bowl combine cream cheese and mascarpone cheese; beat with an electric mixer on medium speed until smooth. Add the 3/4 cup brown sugar, the 1/2 cup maple syrup, the half-and-half, the 2 tablespoons flour, and the vanilla; beat until well mixed. Add eggs all at once; stir just until combined.
- Pour filling into the crust-lined pan, spreading evenly. Bake in the preheated oven for 35 to 40 minutes or until a 2 1/2- to 3-inch area around the outside edge appears set when gently shaken (center will be soft but will set up as cheesecake cools).
- Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 2 hours. Cover and chill for 4 to 8 hours.
- To serve, top with Maple-Glazed Pears and Cranberries. If desired, top with whipped cream and/or drizzle with additional maple syrup.
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