Best 12 Cream Cheese Pear Crisp Recipes

PEAR CREAM CHEESE CRUMBLE BARS

Steps:

• Preheat oven to 350 degrees F. Grease an 8 by 8-inch pan.
• In a medium bowl combine the flour, oats, 1/4 cup sugar, 1/4 cup brown sugar, soda, and salt. Add the butter and with a fork mix until the mixture is crumbly.
• Reserve 1 cup of the mixture for the topping.
• Add the rest of the crust ingredients into the prepared pan and press into the bottom of the pan.
• Place in the preheated oven and bake for 10 minutes.
• While the crust is baking prepare the cream cheese filling Add the cream cheese and beat , add the sugar, and beat in. Add the egg and vanilla and beat in.
• While the crust is baking prepare the pear. Combine the chopped pears with the 1 tablespoon flour, 2 tablespoon sugar, and cinnamon.
• Remove the pan from the oven with the crust after it is done baking 10 minutes. Spread the cream cheese mixture over the crust. Top with the pear mixture. Combine the reserved crust with the chopped pecans and crumble over the top of the pear mixture.
• Place the bars back into the oven and bake for another 30 minutes.
• Remove from the oven and cool on a cooling rack. Cut into bars and serve.

PEAR AND CHEDDAR CRISP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
• Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
• Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
• Bake in the preheated oven until top is golden brown, about 45 minutes.

PEAR & CREAM CHEESE BARS

Steps:

• Heat oven to 350°F.
• Combine butter and 2/3 cup brown sugar in bowl. Beat at medium speed until creamy. Add all remaining crust ingredients; continue beating until well mixed.
• Press half of crust mixture onto bottom of ungreased 13x9-inch baking pan. Bake 9-11 minutes until edges are lightly browned.
• Combine all pear mixture ingredients in bowl. Toss to combine and coat chopped pear; set aside.
• Combine all filling ingredients except egg in bowl; beat at medium speed until well mixed. Add egg; continue beating until well mixed. Pour filling over partially baked crust. Spoon pear mixture over filling. Crumble remaining crust mixture evenly over pears; press down lightly.
• Bake 28-33 minutes or until top is golden brown and center is set. Cool completely; cut into bars. Store bars refrigerated.

HOME

Steps:

• Place pear halves, cut side down, on paper towels. Combine cream cheese and 4 teaspoons sugar in small bowl until smooth. Match pear halves by size. Spread about 1 rounded tablespoon cream cheese mixture on cut side of one pear half; press cut side of second pear half into cream cheese. Repeat with remaining pears. Cover; refrigerate for 15 minutes.
• Heat evaporated milk to boiling in medium, heavy-duty saucepan. Stir in morsels. Cook, stirring constantly, until mixture is slightly thickened and smooth. Remove from heat; stir in remaining 2 tablespoons sugar, vanilla extract and salt.
• To serve: Place pears in pool of raspberry sauce; drizzle with chocolate sauce.

BIG BATCH AUTUMN PEAR CRISP

Steps:

• Heat oven to 350°F.
• Mix cream cheese, sugar and cinnamon in medium bowl until blended. Stir in pears. Spoon into 13x9-inch pan sprayed with cooking spray.
• Mix wafer crumbs, nuts and butter; sprinkle over cream cheese mixture. Place pan on baking sheet.
• Bake 25 min. or until hot and bubbly. Cool slightly. Top with COOL WHIP just before serving.

CREAMY PEAR PIE

Steps:

• In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture until blended. Pour into pie shell. , In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45 minutes more or until the pears are tender.

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

GOOD DAY PEAR CRISP

Steps:

• 1. Preheat the oven to 400°F.
• 2. Halve the pear half and core; cut crosswise in slices and place in a 6-ounce custard cup. Squeeze the lemon on top, add the sugar, oats, nuts, butter and then cinnamon and bake for 20 minutes, until bubbly and golden and pears are soft.
• 3. Let cool for 5 minutes and add a dollop of cottage cheese or yogurt.
• In late summer, follow the recipe substituting a ripe nectarine, a plum or two, or a juicy pluot (plum and apricot hybrid), pitted and sliced, for the pear.
• In autumn, use a small sweet-tart Royal Gala apple, but peel, quarter, and core the apple before slicing. Add dried cranberries, dried sour cherries, or raisins, as desired.

PEAR CRISP

Steps:

• Adjust the oven rack to the position 1 up from the bottom position.
• Preheat the oven to 400 degrees.
• Have ready a 9-inch square baking dish or a 6-cup casserole dish.
• If using a glass dish, reduce the temperature to 375 degrees.
• For the pears: In a large bowl, gently toss the pears with the lemon juice, granulated sugar and salt to combine.
• Set aside, stirring occasionally, for 30 to 60 minutes.
• For the topping: If mixing in a food processor fitted with metal blades: Pulse together the brown sugar, walnuts, salt and cinnamon until the nuts are coarsely chopped.
• Add the flour, butter and vanilla and pulse until the mixture is coarse and crumbly, about 20 times.
• Transfer to a small bowl.
• Using your fingertips, lightly pinch together the mixture to form little clumps.
• Set aside.
• If mixing by hand: In a medium bowl, whisk together the brown sugar, walnuts, salt, cinnamon and flour.
• Using your fingertips, smash any lumps of sugar.
• Using a pastry blender or 2 knives held crisscross fashion, cut in the butter and vanilla until the mixture resembles coarse meal.
• Using your fingertips, lightly pinch together the mixture to form little clumps.
• Set aside.
• To assemble: Place a colander over a large bowl.
• Transfer the pear mixture to the colander and drain.
• Transfer the pears to the baking dish; set aside.
• Reserve the liquid.
• Pour the liquid (you should have at least 6 tablespoons) into a small saucepan and heat over medium-low heat.
• Add the reserved 1 1/2 tablespoons butter and cook, stirring occasionally, until the mixture reduces to 3 tablespoons, about 10 minutes.
• Pour the liquid over the pears in the baking dish.
• Cover the dish with aluminum foil, make a 1-inch slash in the middle of the foil and bake the pears for about 30 minutes, until a sharp knife meets with only a little resistance when inserted into a pear.
• Remove and discard the foil and sprinkle the pears evenly with the reserved topping.
• Bake, uncovered, for 15 to 20 minutes, until the topping is crisp and golden-brown, the fruit juices are bubbling and the pears are tender but not mushy when a small sharp knife is inserted.
• Transfer the baking dish to a wire rack to cool.
• Serve warm or room temperature.
• (May cover and refrigerate for up to 3 days.).

PEACH CREAM CHEESE CRISP

Steps:

• Preheat oven to 350°F For the Crust, mix oats, 1 1/3 cups flour, brown sugar, cinnamon and apple pie spice in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press half of the mixture into the bottom of 13x9-inch baking dish. Reserve remaining mixture for topping.
• For the Filling, mix peaches, 1/4 cup granulated sugar, 1/4 cup flour, cinnamon and apple pie spice in medium bowl. Add peaches; toss to coat. Layer over bottom crust.
• Mix cream cheese, eggs, vanilla, 1/2 cup granulated sugar and 2 tablespoons flour in small bowl until smooth. Spread over peaches. Top with reserved oat mixture.
• Bake 40 to 45 minutes or until golden brown. Cool in pan on wire rack.

PEAR CRISP

Steps:

• Preheat oven to 350 degrees. Butter an eight-inch-square baking dish.
• Spread the pecan pieces on a baking sheet and toast in the oven for six to eight minutes. Combine the toasted pecans with a cup of flour, the brown sugar, salt and cinnamon. Rub the pieces of butter in with your fingertips to make a crumbly mixture. Refrigerate.
• Toss the pears with a tablespoon of flour and the granulated sugar. Spread in the baking dish and sprinkle evenly with the topping.
• Bake one hour until brown, bubbly and crisp. Serve while still warm with ice cream or whipped cream.

EASY PEAR CRISP

Steps:

• Preheat oven to 350*F
• Coat a 9x9 casserole dish with non-stick spray.
• Slice and core pears, then chop into bit sized pieces. You can leave the skins on or off. (My kids wont eat the crisp unless the skins are off the pears)
• Toss pears with corn starch and place in casserole dish. Set aside.
• In a medium bowl, combine flour, rolled oats, white sugar, brown sugar, cinnamon, slat and melted butter. Mix well until mixture is crumbly.
• Spread crisp topping over pears and bake for 35 minutes or until crisp is bubbly and golden.
• Serve hot with a fresh scoop of ice cream.