Recipe From: Laura Watson
I made these today and oh my.... these Pear Custard Bars are divine! The nuts, pears, and cheesecake filling are a great combination. Be sure to give yourself enuf time to chill so they can set up.
Crust
1 c. butter, softened
2/3 c. sugar
1 1/2 c. flour
1/2 tsp. vanilla
1 1/2 c. chopped blanched almonds
1/2 tsp. almond extract
Filling
2 pkgs cream cheese 8 oz
1 c. sugar
2 eggs
1 tsp. almond extract
Topping
3 fresh ripe pears thinly sliced or 2 lg. cans of pears,drained & thinly sliced.
1 tsp sugar
1 tsp cinnamon
CRUST: Cream butter & sugar. Beat in flour & vanilla. Stir in nuts & almond extract. Press into greased 9x13 pan. Bake at 350 for 20 min. or very lite brown. Cool.
INCREASE HEAT TO 375
Beat cream cheese til smooth. Add sugar, eggs, and vanilla. Mix til combined. Pour over crust. Cut pears into 1/8 in. slices. Overlap pears as you place slices on top of filling. Sprinkle with rest of cinnamon and sugar. * Note * an increased temp. change. Then BAKE AT 375 FOR 30 MIN. Center will be soft & become firmer upon cooling. Cool for 45 min. and then fridgerate 2 hrs. before cutting. Store in fridge; makes 32 bars. Set 2-4 hrs. gives a soft custard feel. If you let sit overnite in fridge, it will fully set like a cheesecake.
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