Prep 25minute(s)
Ready In 100minute(s)
Serves 10
Ingredients
- 1 vanilla bean
- 1 1/2 tablespoons custard powder
- 1 1/4 cups crushed gingernut biscuits
- 1 cup cream
- 1 cup sugar
- 1/3 cup brown sugar
- 3 eggs lightly beaten
- 410g can pear halves, well drained and sliced
- 60g butter melted
- 750g block PHILADELPHIA Cream Cheese , softened
Instructions
- Combine the biscuit crumbs and butter and press into the base of a greased and base lined 24cm spring form pan. Chill.
- Beat PHILADELPHIA and sugar until smooth, add the eggs and custard powder, mix until combined. Split the vanilla bean lengthwise and scrape the seeds out into the cream, gently fold through the mixture. Pour into the prepared base.
- Bake in a slow oven 150°C for 1 1/4 hours, allow to cool in the oven. Place the pear slices over the cheesecake and sprinkle with the brown sugar. Cook under a hot grill until sugar is melted and golden. Chill before serving.
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