Description
This Maple Cheesecake with Roasted Pears is a luscious dessert featuring a crunchy vanilla wafer crust, a creamy maple-infused cheesecake filling, and tender, caramelized roasted pear slices on top. Perfectly balanced with the rich sweetness of pure maple syrup and a hint of maple extract, this elegant treat makes a stunning centerpiece for any occasion or special gathering.
Ingredients
Scale
Crust
- 46 vanilla wafers (about 6 ounces)
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter (melted)
Cheesecake Filling
- 2 8-oz packages cream cheese (room temperature)
- 3/4 cup pure maple syrup (divided)
- 1/2 teaspoon maple extract (or up to 1 teaspoon)
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
Topping
- Nonstick cooking spray
- 2 medium pears (such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick)
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a food processor, pulse the vanilla wafers until finely ground, yielding about 1 1/2 cups of crumbs. Add sugar, salt, and melted butter to the crumbs and pulse again until the mixture is combined.
- Form and Bake Crust: Firmly press the crumb mixture into the bottom and halfway up the sides of a 9 1/2 inch springform pan. Using a measuring cup to press ensures even edges. Bake the crust for 10-12 minutes until dry and set. Let it cool completely and chill in the fridge or freezer to firm up.
- Make Cheesecake Filling: In a large mixing bowl or stand mixer, beat the cream cheese on high speed until fluffy and smooth, about 3 minutes. Add 1/2 cup of the maple syrup and the maple extract, continuing to beat until well combined.
- Whip Cream: In a separate medium bowl, beat the cold heavy cream and powdered sugar on high speed until soft peaks form, approximately 3 minutes. Gently fold about one-third of the whipped cream into the cream cheese mixture, then carefully fold in the remaining whipped cream to keep the batter light and airy.
- Chill Cheesecake: Transfer the filling onto the cooled crust and spread evenly. Refrigerate the cheesecake until firm, at least 3 hours or up to 1 day, allowing the flavors to meld and the texture to set.
- Roast Pears: Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper and lightly coat with nonstick cooking spray or use a silpat mat. Arrange the thin pear slices in a single layer on the sheet, brushing them with 2 tablespoons of maple syrup. Roast the pears until they are soft, about 20 minutes.
- Broil Pears: Remove the sheet from the oven and turn on the broiler. Brush the pears again with the remaining 2 tablespoons maple syrup and broil until browned and caramelized in spots, about 4 minutes. Rotate the baking sheet frequently and monitor carefully to avoid burning.
- Assemble and Serve: Allow the roasted pears to cool slightly. Arrange the pear slices on top of the chilled cheesecake, overlapping them slightly for a beautiful presentation. Serve chilled.
Notes
- For best results, use room temperature cream cheese to ensure a smooth filling without lumps.
- If you do not have maple extract, increase the pure maple syrup slightly to boost the flavor.
- Pear thickness should be about 1/8 inch for even roasting and tender texture.
- Keep a close eye when broiling pears as they can burn quickly.
- Cheesecake can be made a day ahead and stored in the refrigerator, covered, to enhance flavors.
