Cheesecake & Spiced Pear-Nut Compote with NABISCO Grahams



48 servings or 4 cheesecakes, 12 servings each

  • Cheesecake

  • 1 6 oz.NABISCO Graham Cracker Crumbs
  • 8 oz.sugar
  • 14 fl ozunsalted butter, melted
  • 12 lb.cheesecake batter, prepared

  • Spiced Pear-Nut Compote

  • 4 lb.pears, peeled, 1/2-inch diced
  • 1 9 oz.dark brown sugar
  • 2 tsp.lemon zest
  • 2 zest
  • 1 tsp.ground ginger
  • ½ tsp.ground nutmeg
  • ¼ tsp.ground cloves
  • 13 oz.walnut halves, toasted
  • 9½ oz.Candiedorange peel, chopped

Nutrition per serving

Calories660 Total fat42 gSaturated fat23 gCholesterol185 mgSodium380 mgCarbohydrate59 gDietary fiber2 gProtein9 gVitamin A25 %DVVitamin C4 %DVCalcium8 %DVIron10 %DV

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.



Substitute chopped pecans for the walnuts.

Make Ahead

Cheesecakes can be refrigerated up to 24 hours before serving.

© Mondelēz International group