Pear Mousse Cheesecake Bars Recipe – luscious pear mousse, over light cheesecake, full of wonderful fall flavors.

Pear Mousse  Cheesecake Bars

yield

time

Ingredients

FOR THE GRAHAM CRACKER CRUST: – 1½ cups cookie crumbs of your choice — (oreo or graham cracker) – 5 tbsp melted butter FOR THE CHEESECAKE: – 2 8 oz packages cream cheese — , softened at room temperature for 30 minutes – ½ cup sugar – 1 tbsp flour – 2 large eggs at room temperature – 2/3 cup sour cream — (can substitute Greek yogurt) – 1/2 tsp vanilla extract FOR THE PEAR MOUSSE: – 2 large ripe Bosc pears – 1 1/2 tbsp butter – 1/3 cup sugar – 2 tsp lemon juice – 1/2 tsp cinnamon – 1/3 cup heavy whipping cream – 1 1/2 tsp gelatin – 1 tbsp cold water

9 servings

1 hr 50 mins

Step 1

Preheat your oven to 325°F and line an 8x8 inch baking dish with parchment paper.

Step 2

In a bowl, mix cookie crumbs and melted butter. Press this mixture into the bottom of the baking dish. Bake for 8 minutes, then let it cool completely.

Step 3

Reduce the oven temperature to 300°F. In the bowl of a stand mixer with a paddle attachment, beat cream cheese for 3 minutes. Scrape the sides of the bowl.

Step 4

Add sugar and flour to the cream cheese and beat for 2 more minutes. Scrape the sides again. Add eggs one at a time, mixing well after each addition. Then add sour cream/Greek yogurt and vanilla, mixing until combined. Pour this batter over the cooled crust.

Step 5

Bake for 50-55 minutes until the top is set and lightly browned. Turn off the oven and let the cheesecake cool inside for 20 minutes. Remove, cool at room temperature, then refrigerate for at least 2 hours.

Step 6

Peel, core, and chop pears. Cook them with sugar, butter, cinnamon, and lemon juice for 15 minutes on low heat, stirring frequently. Cool for 20 minutes, then blend into a puree. Cool it in the fridge for 30 minutes.

Step 7

Beat heavy cream until stiff peaks form. Sprinkle gelatin over cold water in a small bowl, let it sit for 5 minutes, then melt it. Add pear puree to whipped cream, mix, and add gelatin mixture.

Step 8

Mix for 1 minute. Spread this mousse over the cooled cheesecake, make it smooth with a spatula. Refrigerate for at least 1 hour. Slice into 9 squares, top with pear slices, and sprinkle with cinnamon. Enjoy!

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