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Cheesecake Pear Tart


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  • Walnut Crust
  • 1/2 cup sugar
  • 1/4 Lb (1 stick) butter cut into 8 pieces
  • 3/4 Cup AP flour
  • 2/3 Cup Walnuts
  • Filling and Toppings
  • 8 oz cream cheese
  • 1 lg egg
  • 1/4 cup sugar
  • 1 tea vanilla extract
  • 1 can (29 oz) pear halves, well drained
  • 1/2 tea ground cinnamon


Servings 8
Preparation time 10mins
Cooking time 40mins


Step 1

Place oven rack in lower third of oven. Preheat oven to 425 degrees. Spray bottom and sides of a 9 inch tart pan with removable bottom and with nonstick spray.

To Make Crust:

In food processor with metal blade, pulse sugar and butter until combined. Add flour and pulse until crumbly, Add walnuts and process until mixture is the consistency of wet sand. Reserve 1/2 cup and set aside. Press remainder into bottom and sides of prepared tart pan.

To Make Filling:

In same food processor bowl (no need to clean)process cream cheese, egg, sugar and vanilla until smooth. Pour into crust. Arrange pear halves in a circle around the top, with one half in center. Stir cinnamon into remaining crust mixture and sprinkle on top.

Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees and bake for 20 minutes more, or until edges are golden. Remove to rack and cool 20 minutes. Go around edges of crust with tip of sharp knife and remove sides of pan. Cool. (May be refrigerated overnight.) Serve warm, cold or at room temp.

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