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Monday, September 12, 2011

Pear Custard Bars or Pear Cheesecake Bars

Pears are in season here in Ohio, prompting me to make one of my all time favorite desserts. I contain myself to making these only about once a year. I got a bushel of pears (to can) on Friday and about 3 of them were ready to eat. SO... what's a gal to do with 3 ripe pears? Make Pear Custard Bars, of course.


Warning: These are in no way low fat, low carb, or low calorie. 
Which translates into: these. are. to. die. for.

So, without further embellishment, here's the recipe:

PEAR CUSTARD BARS

Crust:
1 cup butter (softened)
2/3 cup sugar
1 tsp. vanilla
1 1/2 cup flour
In a mixing bowl, cream together the butter and sugar. Beat in flour and vanilla then press into a greased 8X12 baking dish. Bake at 325 degrees for about 20 minutes or until lightly browned.

In another bowl combine:
2 8 oz packages of cream cheese
1 cup sugar
2 eggs
1 1/2 tsp. vanilla
Pour over baked crust.

Peel, core, and slice 2 large or 3 small ripe pears. (Note: Canned pear halves can be used but the flavor isn't quite as good.) Arrange the slices over the top of the cream cheese layer. In a small bowl, mix together 1 tablespoon of sugar and 1 tsp. of cinnamon. Sprinkle over the sliced pears.
Return to a 350 degree oven for approximately 30 minutes. Center will be soft set and will become firmer upon cooling. Cool 45 minutes. Cover and refrigerate at least 2 hours before serving. Yields about 16 - 18 servings.

Check out that cream cheesy goodness. (Please don't judge me for the amount of calories in these!)
Linking to:




Thrifty Thursday @ Thrifty Decorating

3 comments:

  1. This recipe was a great success. THanks for sharing it. It's in the oven now, my second time. I will make many friends with this!

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  2. Funny! My cream cheese is out on the counter waiting to make these:) -Ash

    ReplyDelete
    Replies
    1. Are they ready yet? I'll be over..... :)

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