Dreamy Chocolate Pear Cheesecake

Makes 12 Servings


  • CRUST:
  • 1 cup chocolate wafer crumbs
  • 2 tablespoons butter, melted
  • 1 tablespoon sugar
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cartons (15 ounces) ricotta cheese
  • 6 large eggs, slightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon orange peel, freshly grated
  • 1 can (15 ounces) Bartlett pear halves, drained, sliced evenly
  • 1/2 cup semi-sweet chocolate morsels, melted

    TO MAKE CRUST: In small bowl combine crust ingredients. Press firmly into bottom of 9-inch springform pan. TO MAKE FILLING: In small bowl combine 1 cup sugar, flour and salt; stir to mix. Set aside. In large bowl of electric mixer, beat ricotta cheese at low speed until smooth. Gradually add eggs, beating at low speed until smooth. Stir in sugar mixture, vanilla and orange peel; mix until smooth. Pour into prepared crust. Bake at 325°F for 1 hour. Remove from oven; arrange pear slices on top. Return to oven. Bake for additional 20 to 30 minutes or until top is golden brown and knife inserted into center comes out clean. Cool on wire rack. Drizzle with melted chocolate. Chill in refrigerator 4 hours or overnight. TIP: To decorate cake, spoon melted chocolate into plastic sandwich bag; close top. Cut small tip off of one corner. Drizzle chocolate onto cake.

    NUTRITION (Per Serving)
    Calories: 334
    Protein: 12g
    Carbohydrate: 40g
    Fiber: 2g
    Fat: 14g
    Sodium: 239mg
    Cholesterol: 133mg