Directions:
- Make sauce: Purée all ingredients in blender. Strain into small bowl. (Can be prepared 3 days ahead. Cover; refrigerate.)
- Make crust: Preheat oven to 350°F. Line four 3/4-cup soufflé dishes or custard cups with foil; spray lightly with nonstick spray. Finely grind nuts and sugar in processor. Add butter; blend until mixture holds together. Press 1/4 of nut mixture onto bottom of each prepared dish. Place dishes on baking sheet; bake crusts until slightly darker in color, 8 minutes. Set aside. Maintain oven temperature.
- Make filling: Combine pear and nectar in small saucepan. Boil over medium heat until mixture resembles chunky sauce, stirring occasionally, about 18 minutes. Cool completely.
- Beat cream cheese and sugar in medium bowl until smooth. Beat in egg and vanilla. Beat in 2/3 cup chunky pear sauce (reserve any remaining sauce for another use). Divide filling among crusts.
- Bake cakes until center is set and slightly puffed, about 30 minutes. Cool in dishes on rack. Cover; chill overnight.
- Using foil as aid, lift cakes from dishes. Peel foil from sides. Slide spatula under crusts and transfer cakes to plates. Spoon pear-raspberry sauce around cakes. Garnish with mint, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 483.31 Kcal (2024 kJ) | ||
| Calories from fat | 276.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.73g | 47% | |
|---|---|---|---|
| Cholesterol | 112.68mg | 38% | |
| Sodium | 203.8mg | 8% | |
| Potassium | 355.92mg | 8% | |
| Total Carbs | 47.96g | 16% | |
| Sugars | 30.01g | 120% | |
| Dietary Fiber | 6.64g | 27% | |
| Protein | 7.83g | 16% | |
| Vitamin C | 29.8mg | 50% | |
| Iron | 1.6mg | 9% | |
| Calcium | 98.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 170.21 Kcal (713 kJ) | ||
| Calories from fat | 97.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.82g | 47% | |
|---|---|---|---|
| Cholesterol | 39.68mg | 38% | |
| Sodium | 71.77mg | 8% | |
| Potassium | 125.35mg | 8% | |
| Total Carbs | 16.89g | 16% | |
| Sugars | 10.57g | 120% | |
| Dietary Fiber | 2.34g | 27% | |
| Protein | 2.76g | 16% | |
| Vitamin C | 10.5mg | 50% | |
| Iron | 0.6mg | 9% | |
| Calcium | 34.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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