This delicious cheesecake-style pie is prepared completely in the food processor, making it a quick and incredibly easy dessert to prepare at the last minute for any occasion.
The combination of cinnamon, almonds, and pears over a light cheesecake filling is simply divine.
Pear Cheesecake Pie
- 1 package, 8-ounce cream cheese, softened
- 1 egg
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 can, 29-ounce Bartlett pear halves, drained
- 1/2 teaspoon ground cinnamon
For the crust:
- 1/2 cup sugar
- 1 stick butter, cut into 8 pieces
- 3/4 cup all-purpose flour
- 1/2 cup finely ground almonds
- Place oven rack in lower portion of oven and preheat to 425°F. Spray a 9-inch pie plate with nonstick spray.
- In a food processor, pulse sugar and butter until well combined. Add flour and pulse until crumbly. Add ground almonds and process until the consistency is like wet sand. Reserve 1/2 cup and set aside. Press remainder of crust evenly into the pie plate.
- In the same food processor, process the cream cheese, egg, sugar and vanilla until smooth. Pour into the crust, then arrange pear halves in a circle on top.
- Mix the cinnamon into the reserved crust mixture and sprinkle over the top. Bake at 425°F for 10 minutes. Reduce temperature to 350°F and bake another 35 to 40 minutes, until crust is golden brown and filling is set (when a knife is inserted, it should come out clean).
- Remove to a cooling rack and cool for 20 minutes. The pie can be served warm or chilled.
- This recipe is inspired by a tart with a walnut crust in Marlene Sorosky’s “Fast & Festive Meals for the Jewish Holidays” (out of print).