Cheesecake & Spiced Pear-Nut Compote with NABISCO Grahams
Ingredients
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
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 13 oz. walnut halves, toasted
- 9½ oz. Candied orange peel, chopped
Nutrition per serving
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.