Caramel Pear and Pecan Glaze over Cheesecake
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.
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
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.
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.
When the topping is cool, carefully spread it over the cheesecake. Place in the refrigerator until ready to serve.