Traditionally, I handle the Thanksgiving and Christmas desserts when I go home for the holidays, while Mom and Dad handle the rest of the cooking. Since it's just us 3, I hate making huge desserts, since we end up with a ton of leftovers and no room to store them all. This year, I've opted to go a little smaller with a simple but delicious dessert.
These Cinnamon Pear Bars couldn't be easier to make - you simply mix up a quick shortbread crust, whip up a quick cheesecake-y filling, then top with canned pears and a dust of cinnamon sugar. Easy, quick, and delicious!
Even better, these are actually intended to be made ahead of time, so, if you know you need these for a certain event, plan ahead and make them the night before. Since I have to travel to visit my parents, I usually have no choice but to make things the night before, which makes this a perfect recipe!
adapted from Foodjimoto
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1/4 tsp vanilla extract
3/4 cup all-purpose flour
1 8oz block of cream cheese
1/4 cup granulated sugar
1 egg, room temperature
1/2 tsp vanilla extract
1 large can of pear halves
1 tsp granulated sugar
1 tsp ground cinnamon
Prepare the crust: Preheat the oven to 350° and spray an 8x8" baking dish with nonstick cooking spray.
Combine the softened butter, sugar, vanilla and flour in a mixing bowl. Cream with an electric mixer until thoroughly combined. Press the dough onto the bottom of the prepared dish.
Prepare the filling: Microwave the cream cheese for 20-30 seconds to soften. Add the sugar, egg and vanilla. Whisk until combined and smooth, then pour over the partially baked crust.
Prepare the topping: Drain the pear halves and slice them thinly and evenly. Carefully place the slices over the cream cheese filling in even rows.
Bake for 25 minutes at 375°. Let cool completely, then refrigerate overnight before cutting into squares.