Caramel Pear Cheesecake
  • 1-1/2 cups chocolate graham cracker crumbs
  • 3tablespoons Sugar
  • 1/3cup Buttermelted
  • 3 pearssliced
  • carmel saucefor drizzle
  • 48 oz packages Cream Cheesesoftened
  • 1cup Sugar
  • 1teaspoon vanilla
  • 4 eggs
  • chocolate saucefor drizzle
  • 1/4cup toffeecrushed
  1. Heat oven to 325 F
  2. Combine graham cracker crumbs, sugar and butter. Press mixture onto bottom of 9-inch springform pan.
  3. Place a layer of sliced pears on top of crust. Drizzle with caramel.
  4. Beat softened cream cheese, sugar and vanilla with mixer until blended. Add eggs, one at a time, mixing on low speed. Pour mixture over crust.
  5. Bake 55 min. or until center is almost set. Turn oven off and do not open door. Let sit in warm oven for roughly 45 minutes – 1 hour.
  6. Take out of oven. Run knife around rim of pan to loosen cake. Cool on counter for 30 minutes then remove rim of springform pan.
  7. Refrigerate cheesecake four hours.
  8. Top cheesecake with another layer of pears, drizzle with caramel and chocolate sauces and sprinkle crushed toffee on top.
  9. Enjoy!