Cheesecake with Spiced Pear-Nut Compote

Cheesecake with Spiced Pear-Nut Compote
48 servings or 4 cheesecakes, 12 servings each


Ingredients Weights Measures
graham cracker crumbs 1 lb. + 6.4 oz. 1-1/2 qt.
sugar 8 oz. 1 cup
unsalted butter, melted 14 fl oz 1-3/4 cups
PHILADELPHIA Cheesecake Batter, slacked for 1 hour 12 lb. 4 tubs
Spiced Pear-Nut Compote
pears, peeled, 1/2-inch diced 4 lb. 3 qt.
dark brown sugar, packed 1 lb. + 9.6 oz. 3 cups
lemon zest - 2 tsp.
orange zest - 2 tsp.
ground ginger - 1 tsp.
ground nutmeg - 1/2 tsp.
ground cloves - 1/4 tsp.
walnut halves, toasted 12.8 oz. 3 cups
Candied orange peel, chopped 9.6 oz. 2 cups


COMBINE cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).

BAKE in 325ºF standard oven 10 min.; cool.

STIR cheesecake batter in each tub until creamy; pour over each crust. Bake as directed on tub; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.

SPICED Pear-Nut Compote: Cook pears, sugar, lemon zest and orange zest in saucepan on medium heat 15 to 20 min. or until pears are softened. Add spices; cook 2 min. Cool slightly. Stir in nuts and candied orange pieces. Cool to room temperature.

FOR each serving: Top 1 Cheesecake slice with 1.5 oz. Spiced Pear-Nut Sauce.

Kraft Kitchens Tips

Substitute chopped pecans for the walnuts.
Make Ahead
Cheesecakes can be refrigerated up to 24 hours before serving.
Average Rating 1  (1)
Rated  by a cook on 2/26/2013
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Nutritional Information

Nutrition Information

Total fat
 42 g
Saturated fat
 23 g
 185 mg
 380 mg
 59 g
Dietary fiber
 2 g
 9 g
Vitamin A
 25 %DV
Vitamin C
 4 %DV
 8 %DV
 10 %DV