Lyn's Glazed Pear Cheesecake
| 1 | 9" | graham cracker crust |
| 2 | 8 oz | cream cheese |
| 3 | . | eggs |
| 1/4 | teaspoon | almond extract |
| 2/3 | cups | sugar |
| 1 1/2 | cups | sour cream |
| 3 | tablespoons | sugar |
| 1 | teaspoon | vanilla |
| 1 | 10 oz | frozen raspberries |
| 1 1/2 | tablespoons | cornstarch |
| 1/2 | cup | sugar |
| 1 | large can | pear halves |
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Beat cream cheese until light and fluffy.
Add eggs, one at a time, beating well.
Beat in almond extract and sugar for 5+ minutes, until thick and lemon colored.
Pour into crust. Bake preheated 350 degrees for 50 min.
Remove from oven, leave oven on, cool pie for 20 min.
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Mix sour cream, sugar and vanilla and spoon onto pie.
Cool to room temperature and refrigerate, unless it is to be
served same day; if refrigerated, bring to room temp before glazing.
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Thaw and drain raspberries, saving juice.
Heat juice in sauce pan.
Combine cornstarch and sugar, then add to heated juice.
Cook 4-5 min, stirring; cool slightly.
Dry and place pear halves on pie, stem end in; spoon warm glaze over;
keep at room temp until ready to serve.
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From Lyn Bates.
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Copyright © 2002, Mary S. Van Deusen