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Products used: Butter Olive Oil, Cinnamon Pear Balsamic Vinegar, French Fleur De Sel Sea Salt
1½ cups Graham cracker crumbs (about 12 crackers, pulsed in a food processor)
⅓ cup + 1 cup Granulated Sugar
⅓ cup SOOC Butter Olive Oil
24 oz Cream Cheese (at room temperature)
3 Tbsp All-Purpose Flour
1 cup Sour Cream
1½ Tbsp Vanilla Extract
4 large Eggs (at room temperature)
3 Bosc Pears, peeled & cubed
2 Tbsp Honey
½ cup Pecans, roughly chopped
SOOC Cinnamon Pear Balsamic
1 pinch of SOOC Fleur de Sel Sea Salt
Preheat the oven to 375°F. To make the graham cracker crust, mix thoroughly together in a large bowl: graham cracker crumbs, ⅓ cup granulated Sweet, and Butter Olive Oil. Press mixture into a greased springform pan, using a flat-bottomed measuring cup to flatten and cover the bottom of the pan. Bake for 7 minutes.
Turn down oven temperature to 325℉. Beat together the cream cheese, 1 cup granulated Sweet, and flour using a hand or stand mixer at low speed until combined. Make sure not to over mix! Add in sour cream and vanilla extract, once again mixing at low speed until combined. Repeat with the eggs, adding them one at a time and mixing at low speed.
Pour cheesecake batter into the springform pan with the crust. Bake for 70 minutes. For best results, bake in a water bath. Without opening the oven, turn it off. This allows the cheesecake to cool slowly and helps prevent cracking. Leave the cheesecake in the oven for 20 minutes. Then, crack the oven open, leaving the cheesecake in the oven for yet another 20 minutes. Remove the cheesecake and set on a cooling rack, letting it come to room temperature. Refrigerate overnight.
In a medium bowl, toss the pears with a generous amount of Cinnamon Pear Balsamic and honey. Pour the mixture in a large sauteé pan over medium heat. Stir occasionally and gently (this is important, the pears soften quickly and become fragile) for approximately 20 minutes. Gently fold in the pecans until they become covered in the thickened balsamic, for about 5 more minutes. Remove pan from heat, and sprinkle the softened pears with a pinch of Fleur de Sel Sea Salt.
Before serving, top cheesecake with the balsamic pear mixture. Enjoy!
