Delicious, sweet and silky Pear Almond Cheesecake Torte, prepared with a cream cheese mixture atop an almond-flour crust, and garnished with fresh pears.
Friends. This. This cheesecake is beyond! That’s it. It’s my new favorite cheesecake. I love me the classic New York Cheesecake, but this? This was phenomenal! SO good!
In other news, the other day, or month, I had a $45 Amazon credit so I went shopping. Of course. And in the end I ended up with a bill of $275.38.
Right… as if you’ve never done that. Aha.
But, seriously. What did I even buy??
For starters, I now have a 10-pound bag of almond flour to use up, thus I just keep making you all these almond-flour goodies. Like that Flourless Carrot Cake from last week. That cake is damn-good…make it! Or the Chocolate Raspberry Macarons from the week before! EEEP!
I think all this almond flour mess means less carbs?! Gluten free-ish?! I’m clueless. You definitely know more than me.
This picture? It says it all. Smooth, silky, sweet, and just a tad bit crunchy.
You see, as I was trying to think of different ways to use some of this almond meal, I thought, let me first dump it in my mixer’s bowl and then I’ll figure it out. All was good. All was healthy. Until… I threw in a stick of butter. And lots o’ sugar. I poured in some rum extract, too, for good measure. BUT, as you can see, I tried to come back by adding some fresh fruit on top. Balance – it’s where it’s at.
If you are one of those people that could care less for sweet, sugary, come-to-mama-you-sweet-thaaaaang desserts, then this is probably not for you. Make a Taco Casserole, instead.
However, if you are into really sweet desserts, make this now! It takes about 8 minutes to prep it – the rest is done in the oven. I have made this cheesecake torte a gazillion times, but with all-purpose flour, and I have yet to say that I’ve had enough of it. Now, after the addition of almond flour, it is even better! Besides, my mom already put in her order for Mother’s Day – she said not to show up without this cake in my hands. Um…okay!
Pear Almond Cheesecake Torte
For The Crust
- 1 stick (8 tablespoons) butter, softened
- 1/3 cup sugar
- 1 teaspoon rum extract
- 1 cup almond flour
For The Filling
- 1 package (8-ounces) cream cheese
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1 egg
For The Topping
- 2 Anjou Pears , thinly sliced
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup sliced almonds
- Preheat oven to 425.
- Lightly grease a 9-inch springform pan with cooking spray; set aside.
- In your mixer's bowl combine butter and sugar; beat until creamy.
- Add rum extract and almond flour; continue to mix until smooth and thoroughly combined.
- Press mixture onto the bottom of prepared pan; set aside.
- In your mixer's bowl combine cream cheese and sugar; beat until well blended.
- Add vanilla and egg; continue to mix until thoroughly incorporated and smooth.
- Using an offset spatula, spread the cream cheese mixture on top of prepared crust.
- Arrange pears in a fan-like fashion.
- In a bowl, combine sugar and cinnamon; sprinkle over pears.
- Top with almonds.
- Bake for 10 minutes; reduce temperature to 375 and continue to bake for 20 to 25 minutes, or until center is set.
- Cool completely.
- Remove rim and refrigerate for 3 hours.
- Cut and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.