Caramel Pear and Pecan Glaze over Cheesecake

I have taken on a challenge and I feel like a contestant on Iron Chef! 

    Two awesome ladies started a fun little competition called " Get your Chef On"  and I just recently discovered it and hopped right on board.  

 So thanks to Jen at Four Mars and One Venus and Julie at White Lights on Wednesday for hosting this fun little game:)

All contestants make a new recipe using the secret ingredient.

And the secret ingredient is::

(drum roll)

PEARS!!

So game on my Fellow contestants!!

And here's my Secret Weapon to their Challenge

Caramel Pear and Pecan Glaze over Cheesecake

Cheesecake Crust:

3 cups of Graham Crackers

 (2 1/2 little packages)

1  1/2 sticks of Butter, melted

1/2 cup of Pecans

1/4 cup brown sugar

1/4 cup white sugar  

Preheat oven to 350 degrees.  Wrap the bottom and sides of a 12 inch springform pan with foil to prevent water seepage  when baking in the water bath. 

 Break up Graham Crackers and place in a food processor (may be done in two batches, depending on the size of your food processor), add pecans and finely grate them along with the graham crackers.  Place the mixture in a bowl and add sugars, mix thoroughly and began adding in the melted butter. 

Press firmly into the bottom of the pan and up the side.  Place in oven and bake for 10 minutes, remove to a cooling rack. 

Cheesecake Filling:

4 8oz packages of Cream Cheese

1 1/2 cups of sugar

2 tablespoons of cornstarch

1 16 oz container of sour cream

1/2 cup orange juice

1/2 teaspoon of vanilla extract

5 eggs

In a mixing bowl using an electric mixer add cream cheese, sugar and cornstarch and mix until smooth.  Add the remaining ingredients and blend very well until no lumps remain.

Pour the mixture into the prepared crust.

Place in a roasting pan and fill the roasting pan about halfway up the side of the cake pan with water. Carefully place in center of oven.  Bake for 1 hour and 45 minutes. 

Carefully remove cake from water bath and place on wire rack. Let cool and refrigerate overnight.

 

Topping:

1 stick of butter

1 cup of sugar

1 cup of chopped pecans

2 lbs of Pears (about 4) 

1/2 cup of whipping cream

1/4 cup of Creme de Cassis (black currant liqueur)

Peel and pit pears then chop into 1/2 inch pieces.  Melt butter in a medium sauce pan over medium high heat.  Add pear pieces and pecans, stirring constantly,  cook for about 2 minutes.  Add sugar and continue to stir until sugar is melted and mixture comes to a boil.  Remove pears and pecans with a slotted spoon.  Keep the butter and sugar at a slow boil, stirring constantly until it turns a pretty amber.  Remove from heat and add cream and liqueur, place back on heat and bring to a boil, whisking constantly. Remove from heat, add pears and pecans and allow to cool.    

Meanwhile remove cheesecake from refrigerator and carefully remove the sides of the springform pan.

When the topping is cool, carefully spread it  over the cheesecake.  Place in the refrigerator until ready to serve.

 Enjoy!

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