Pear Cheesecake Pie Recipe

Pear Cheesecake Pie picture

Summary

CourseMethod
Main Ingredient

Ingredients

 Canned pear halves16 Ounce, well drained and chopped (1 Can)
 Cream cheese8 Ounce, softened (1 Package)
 Eggs2
 Dairy sour cream1 Cup (16 tbs)
 Shredded lemon peel1⁄2 Teaspoon
 Lemon juice1 Teaspoon
 Sugar1⁄2 Cup (8 tbs)
 All purpose flour1 Tablespoon
 Salt1⁄2 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Unsweetened whipped cream1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2105 Calories from Fat 1185

% Daily Value*

Total Fat 135 g207.1%

Saturated Fat 74.4 g372%

Trans Fat 0 g

Cholesterol 794.3 mg

Sodium 2039.8 mg85%

Total Carbohydrates 205 g68.3%

Dietary Fiber 8.2 g32.8%

Sugars 169.3 g

Protein 33 g65.1%

Vitamin A 93.9% Vitamin C 19.8%

Calcium 61.7% Iron 60.4%

*Based on a 2000 Calorie diet

Directions

Prepare Graham Cracker crust.
Press crumb mixture firmly onto bottom and sides of a 9-inch pie plate.
Chill about 1 hour or till firm.
For filling, in mixer bowl beat cream cheese with electric mixer or rotary beater till fluffy.
Stir in eggs, sour cream, lemon peel, and lemon juice.
Add sugar, flour, salt, and nutmeg; beat till smooth.
Stir in chopped pears.
Turn filling into chilled crumb crust.
Bake in 375° oven for 30 minutes or just till filling is set.
Cool on rack; chill thoroughly before serving.
To serve, garnish pie with unsweetened whipped cream; sprinkle lightly with some additional graham cracker crumbs, if desired.
Cover; chill to store.
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