Mini Pear and Walnut Cheesecakes

"BOOKMARKS Putting Up Fruit: Recipes for canning, drying and freezing" by Michael Hastings. Recipe from "Put 'em Up! Fruit" by Sherri Brooks Vinton. Winston-Salem Journal: Wednesday, August 28, 2013. A gluten-free version of this treat can be made substituting almond flour for the all-purpose flour.

Yield: 24 servings ( Serving Size: two tarts per serving )
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  • 3/4 cup(s) walnuts, ground
  • 1/4 cup(s) all-purpose flour
  • 1/4 cup(s) sugar
  • 1 pinch(s) of salt
  • 1 1/2 tablespoon(s) unsalted butter, melted
  • 8 ounce(s) cream cheese, softened
  • 2 eggs
  • 1/2 cup(s) sugar
  • 1/2 cup(s) sour cream
  • 1/2 teaspoon(s) vanilla extract
  • 1 cup(s) Pear and Honey Preserves
  • 1/2 cup(s) walnut pieces


  1. 1. Preheat the oven to 375 degrees. Line mini muffin tins with paper cups.
  2. 2. Combine the walnuts, flour, sugar and salt in a small bowl. Add the butter and stir until well combined. Scoop 1 teaspoon of the nut mixture into each cup. Using the handle of a wooden spoon, tamp the mixture down into each cup to form the bottom layer of the mini cakes.
  3. 3. Beat the cream cheese in a medium bowl with an electric hand mixer until fluffy. Then, one at a time, beating after each addition until fully incorporated, add the eggs, sugar, sour cream and vanilla. Pour 1 scant teaspoon of cream cheese filling over the crust in each muffin cup. Bake for 10 minutes.
  4. 4. Remove the tins from the oven and top each mini cake with 1 scant teaspoon of Pear and Honey Preserves and a few walnut pieces. Return to the oven and bake for 16 to 18 minutes, until the edges begin to brown.
September 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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