Pear Cheesecake Pizza Recipes

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CARAMELIZED ONION 'N' PEAR PIZZA



Caramelized Onion 'n' Pear Pizza image

Get your knife and fork ready for this one! Our Test Kitchen uses delectable layers to create a mouthwatering, eye-appealing main course that eats like a meal. This savory "pie" with pears and two kinds of cheese will get rave reviews!-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 slices.

Number Of Ingredients 11

1 large red onion, sliced and separated into rings
3 tablespoons butter
3 tablespoons sugar
1 prebaked 12-inch pizza crust
2 medium pears, peeled and sliced
1 cup shredded part-skim mozzarella cheese
1/4 cup crumbled Gorgonzola cheese
2 cups ready-to-serve salad greens
1 large tomato, sliced
1/3 cup blue cheese salad dressing
1/4 cup chopped hazelnuts

Steps:

  • In a large skillet, saute onion in butter until tender. Add sugar; cook and stir over medium heat for 5-10 minutes or until onions are caramelized., Place crust on an ungreased 12-in. pizza pan; spread with onion to within 1 in. of edges. Layer with pears and cheeses. Bake at 450° for 5-8 minutes or until cheese is melted. Top with greens and tomato. Drizzle with dressing. Sprinkle with hazelnuts.

Nutrition Facts : Calories 348 calories, Fat 18g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 537mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 11g protein.

PEAR-GINGERSNAP CHEESECAKE



Pear-Gingersnap Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 8h20m

Number Of Ingredients 15

8 ounces gingersnaps (about 30 cookies)
4 tablespoons unsalted butter, melted
1 tablespoon packed light brown sugar
For the pear:
2 tablespoons unsalted butter
2 firm Bosc pears, peeled and cut into 1/2-inch wedges
1 tablespoon granulated sugar
3 tablespoons molasses
For the filling:
2 8-ounce packages Neufchatel cheese, at room temperature
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour
1 1/2 cups sour cream

Steps:

  • Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
  • Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
  • Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute.
  • Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup.

BLUE CHEESE, WALNUT, AND PEAR PIZZA



Blue Cheese, Walnut, and Pear Pizza image

A fresh and tasty appetizer pizza.

Provided by M.J.W.

Categories     Main Dish Recipes     Pizza Recipes

Time 35m

Yield 6

Number Of Ingredients 12

1 pre-baked pizza crust
2 cloves garlic, minced
1 tablespoon Dijon mustard
2 sprigs fresh rosemary, chopped
¼ cup white wine vinegar
½ cup olive oil
¼ cup crumbled blue cheese
salt and pepper to taste
¼ cup crumbled blue cheese
⅓ cup shredded mozzarella cheese
2 pears - peeled, cored and sliced
¼ cup toasted walnut pieces

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the pizza crust on a pizza pan. Bake in the preheated oven until just crisp, about 5 minutes.
  • Meanwhile, combine the garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. Turn on, and drizzle in the olive oil slowly until the dressing has thickened. Quickly pulse in 1/4 cup of blue cheese; season to taste with salt and pepper.
  • Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. Arrange the sliced pears over the cheese, and sprinkle with the toasted walnuts.
  • Bake in the preheated oven until the cheese has melted and is bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 34.4 g, Cholesterol 17.2 mg, Fat 28.4 g, Fiber 3.1 g, Protein 11.7 g, SaturatedFat 6.5 g, Sodium 536.8 mg, Sugar 6.6 g

PEAR CHEESECAKE



Pear Cheesecake image

Make and share this Pear Cheesecake recipe from Food.com.

Provided by Molly53

Categories     Cheesecake

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup uncooked quick-cooking oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter
1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 ripe pear, peeled,cored and thinly sliced
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350.
  • Grease a 9 inch pie pan.
  • In a small bowl, combine the flour, oats, brown sugar and cinnamon.
  • Stir well.
  • Stir in butter with a fork until the mixture resembles coarse crumbs.
  • Press 2/3 of the mixture into the bottom of the pie pan and bake for 15 minutes Remove from oven.
  • Beat the cream cheese with the granulated sugar, egg and vanilla until well blended Spread over the baked crust.
  • Top with pear slices arranged in a decorative circular pattern and sprinkle with the remaining crumb mixture.
  • Return to the oven and bake an additional 30 minutes Remove from oven, cool and refrigerate at least two hours before serving.

Nutrition Facts : Calories 289.3, Fat 16.8, SaturatedFat 9.3, Cholesterol 58.8, Sodium 120.5, Carbohydrate 31.8, Fiber 1.5, Sugar 18.8, Protein 4.2

HONEY PEAR CHEESECAKE



Honey Pear Cheesecake image

We grow pear trees, so I'm always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups crushed gingersnap cookies (about 30)
1/4 cup sugar
4 to 6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup honey, divided
1 tablespoon lemon juice
2 teaspoons minced fresh gingerroot
4 large eggs, room temperature, lightly beaten
3 peeled and chopped medium pears (about 1-1/2 cups), divided
1/3 cup golden raisins
1 tablespoon butter
1 cup chopped pecans, toasted

Steps:

  • Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

Nutrition Facts : Calories 552 calories, Fat 36g fat (17g saturated fat), Cholesterol 142mg cholesterol, Sodium 374mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.

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