Additional Recipes and References


1 2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar
2 cup dried pears
1 cup water
2 eight-ounce packages of cream cheese
2 cups cottage cheese
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1/3 cup all-purpose flour
3/4 cup pecan pieces, toasted
caramel ice cream topping

  1. Preheat the oven to 325 degrees.
  2. In a 9-inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the
    mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you
    mix the filling.
  3. Add the pears and water to a small saucepan. Bring the pan to a simmer over low heat. Cover and let stand
    for three or four minutes, until the water is absorbed. Set aside to cool. Once cooled, chop in a food processor
    until almost pureed.
  4. While the pears are cooling, make the crust.
  5. With the whip attachment and your stand-type mixer, slowly beat the sugars, salt, and cream cheese together
    until smooth. Add the cottage cheese and blend in. Add the eggs and yolks one at a time, slowly beating after
    each. Add the pears and vanilla and mix until nearly smooth.
  6. Bake in a 9-inch springform pan for 45 minutes or until done. Let cool on a wire rack. Drizzle with caramel syrup and sprinkle with pecans.

How do I tell when my cheesecake is done?
There are two ways to tell if your cheesecake is done. The most foolproof is with a knife or spatula. Slip it into the center of the cheesecake. If it is done, the knife will come out clean.
Sticking a knife in the cake mars the top surface with a cut. With experience, you can tell when the cheesecake is baked with the “jiggle test”. The cheesecake will be almost set when you try to jiggle it. We suggest using the knife test for your first few cheesecakes and jiggle the cake. By observing how a baked cheesecake jiggles, you’ll soon be able to tell without the knife.


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