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Pear Almond Cheesecake Tart

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 270

Ingredients

Scale

For the crust

  • 1/2 cup (110g) butter, softened
  • 1/3 cup (70g) sugar
  • 1 tbsp. rum (40%)
  • 1 cup (120g) almond flour

For the filling

  • 8 oz. (230g) cream cheese
  • 1/2 cup (100g) sugar
  • 1 tsp. vanilla extract
  • 1 large egg

For the topping

  • 1–2 pears (depends on the size)
  • 1/4 cup (50g) sugar
  • 1 tsp. ground cinnamon
  • 1/4 cup (50g) sliced almonds

Instructions

  1. Preheat the oven to 425˚F (220°C). Lightly grease a 9 inch (23cm) springform tin and set aside.
  2. In a large bowl mix butter and sugar until light and fluffy. Add rum and almond flour and mix until smooth and well combined. Fill into the tin and press to the bottom and the sides of the form. Set aside.
  3. In a large bowl mix cream cheese and sugar until well combined. Add vanilla extract and egg and beat for 2-3 minutes. Spread the nix on top of the prepared crust.
  4. Wash the pears, remove the core and cut into thin slices. Arrange the slices in a circle. Mix sugar with cinnamon and sprinkle over the pears. Top with almonds and bake for 10 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 25-30 minutes. The top should be golden brown and the center should be set. Let cool on a wire rack and refrigerate at least 3 hours before serving.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 8

Find it online: https://baketotheroots.de/pear-almond-cheesecake-tart/