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Cheesecake & Spiced Pear-Nut Compote with NABISCO Grahams

Cheesecake & Spiced Pear-Nut Compote with NABISCO Grahams

INGREDIENTS

48 servings or 4 cheesecakes, 12 servings each

  • Cheesecake
  • 1 lb. plus 6 oz. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 14 fl oz unsalted butter, melted
  • 12 lb. cheesecake batter, prepared
  • Spiced Pear-Nut Compote
  • 4 lb. pears, peeled, 1/2-inch diced
  • 1 lb. plus 9 oz. dark brown sugar
  • 2 tsp. lemon zest
  • 2 tsp. orange zest
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 13 oz. walnut halves, toasted
  • 9-1/2 oz. Candied orange peel, chopped

Nutrition per serving

  • Calories

    660

  • Total fat

    42 g

  • Saturated fat

    23 g

  • Cholesterol

    185 mg

  • Sodium

    380 mg

  • Carbohydrate

    59 g

  • Dietary fiber

    2 g

  • Protein

    9 g

  • Vitamin A

    25 %DV

  • Vitamin C

    4 %DV

  • Calcium

    8 %DV

  • Iron

    10 %DV

DIRECTIONS

Cheesecake: Combine cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans.

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

Pour batter over each crust over each crust. Bake according to recipe; 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.

Tips

Substitute

  • Substitute chopped pecans for the walnuts.

Make Ahead

  • Cheesecakes can be refrigerated up to 24 hours before serving.