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Raspberry Cheesecake Pears




  1. In a blender, mix together on medium speed the cream cheese, sugar and vanilla extract.
  2. Once well blended, slowly add the egg. Beat on low speed for about one minute.
  3. Refrigerate mixture.
  4. Slice off about 1/2 inch off the top of each slightly poached pear. Remove the core and some of the pear inside so there's a reservoir to hold the filling.
  5. Fill about halfway with the cream cheese filling.
  6. Fill the rest with the raspberry filling.
  7. Top with graham cracker crumbs.
  8. Garnish with a few pieces of shredded mozzarella cheese.
  9. Bake in oven in a water bath (about 1/4 inch deep) at 325 degrees F for about 20-25 minutes or until pears become soft, but not mushy.
  10. Serve warm.

Yield: 8 to 10 servings

If desired, you may substitute apricot, cherry or strawberry filling.

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