Maple-Pear Cheesecake with Pear Compote

Maple-pear cheesecake with pear compote.

The gingersnap-cookie crust on this cheesecake is the perfect foil for the maple extract and pear compote. Maple extract can be found in most grocery stores near the vanilla and almond extracts.

Serves | 8 to 10 |

Pear Compote

  • 2 to 3 Bartlett or Comice pears, peeled, cored and sliced
  • 1 Tbsp unsalted butter
  • ½ cups granulated sugar
  • ¼ cups brown sugar
  • ½ tsp ground cinnamon
  • ¹⁄₈ tsp ground allspice
  • ¹⁄₈ tsp ground ginger

Crust

  • 60 gingersnap cookies (about 2 inches in diameter)
  • 1 Tbsp brown sugar
  • 3 Tbsp melted unsalted butter
  • pinch salt

Cheesecake

  • 32 oz room-temperature cream cheese
  • 1¼ cups powdered sugar
  • 1½ Tbsp all-purpose flour
  • pinch salt
  • ¼ cup melted vanilla ice cream
  • ½ cup full-fat yogurt
  • 1 Tbsp maple extract
  • 5 eggs
  • pear compote (recipe below) (to serve)

| Preparation – Pear Compote | In a medium saucepan over medium-high heat, combine all ingredients. Stir continuously until pears soften and sauce is fragrant and slightly sticky, 15 to 20 minutes. Set aside.

| Preparation – Crust | Preheat oven to 350°F. Grease the sides and bottom of a 9-inch springform pan and line the bottom with parchment paper.

In the bowl of a food processor or blender, add gingersnap cookies and brown sugar and pulse until coarse crumbles form. Slowly add melted butter; add salt and pulse. Once mixture is wet, transfer to greased and lined springform pan. Using the back of a measuring cup, push crust into place so it lines bottom and edges of pan. Bake for 12 to 15 minutes.

| Preparation – Cheesecake | Preheat oven to 350°F.

In a bowl of a stand mixer fitted with the whisk attachment, add cream cheese and beat on medium speed until completely smooth. Add powdered sugar, flour, salt, melted ice cream, yogurt and maple extract and beat once more; batter should be completely smooth. Reduce mixer to low speed and add first egg. Make sure to incorporate first egg completely before adding next egg; continue until all eggs are incorporated.

Pour batter into prepared crust and bake for 60 to 70 minutes. Turn off oven and let cheesecake rest in warm oven for another 30 minutes. Remove from oven and let cool completely. Refrigerate overnight. Top with pear compote and serve.

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Amanda Wilens is a contributing writer and photographer for Feast Magazine. She is also an event planner and food blogger based in St. Louis.

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