Nuts and Pears Cheesecake

Name: Nuts and Pears Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1 crust pie dough (unsweetened); flour, to roll out; 1/2 cup walnuts, coarseley chopped; 2 pears, cored and sliced; 250 g gruyere or 250 g other swiss cheese, coarseley grated; 1 cup milk; 3 eggs; salt, nutmeg and pepper to taste

Submitted by Artandkitchen

"From a Swiss magazine with a lot of very "Swiss" ingredients! Can be served simply with some green salad. Note: You can use your favorite pie crust or make a dough with 3/4 cup whole wheat flour, 3/4 cup all-purpose flour, 1/4 cup vegetal oil, 1/2 teaspoon salt and 1/3 cup cold water."

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photo by Artandkitchen

Ready In:: 1hr
Ingredients:: 8
Serves:: 6-8

ingredients

1 crust pie dough (unsweetened)
flour, to roll out
¹⁄₂ cup walnuts, coarseley chopped
2 pears, cored and sliced
250 g gruyere or 250 g other swiss cheese, coarseley grated
1 cup milk
3 eggs
salt, nutmeg and pepper to taste

directions

Roll out the dough (10-11 inches depending on you pie pan ) on a floured surface and transfer the dough to the pie pan.
Preheat the oven at 350°F/180°C.
Place pear slices on the dough and distribute the walnuts on them.
Top with the grated cheese.
In a bowl wish together milk with egg and add pepper, nutmeg and salt to taste (be careful with salt as the cheese is salted as well).
Poor the egg mix on over the cheese.
Bake about 40 minutes in the middle of the oven at 350°F/180°C and serve warm.

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Reviews

Loved your cheesecake recipe & will be keeping it around for a while, for sure! Used the Gruyere cheese as well as 3/4 cup of California walnuts, & it was delicious! Thanks so much for sharing it! [Tagged & made in Please Review My Recipe]

Sydney Mike

RECIPE SUBMITTED BY

Artandkitchen

Switzerland

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well

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