•   Cheesecake
  • 1 lb. plus 6 oz. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 14 fl oz unsalted butter, melted
  • 12 lb. cheesecake batter, prepared
  •   Spiced Pear-Nut Compote
  • 4 lb. pears, peeled, 1/2-inch diced
  • 1 lb. plus 9 oz. dark brown sugar
  • 2 tsp. lemon zest
  • 2 tsp. orange zest
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 12-4/5 oz. walnut halves, toasted
  • 9-3/5 oz. Candied orange peel, chopped


Nutritional facts are based on a single serving
Calories 660
Total fat 42g
Saturated fat 23g
Cholesterol 185mg
Sodium 380mg
Carbohydrate 59g
Dietary fiber 2g
Protein 9g
Calcium 8%DV
Iron 10%DV


  1. Cheesecake:  Combine cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans.
  2. Bake  in 325ºF standard oven 10 min.; cool.
  3. Pour  batter over each crust over each crust. Bake according to recipe; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.
  4. Spiced  Pear-Nut Compote: Cook pears, sugar, lemon zest and orange zest in saucepan on medium heat 15 to 20 min. or until pears are softened. Add spices; cook 2 min. Cool slightly. Stir in nuts and candied orange pieces. Cool to room temperature.
  5. For  each serving: Top 1 Cheesecake slice with 1.5 oz. Spiced Pear-Nut Sauce.
  6. Substitute

    Substitute chopped pecans for the walnuts.

    Make Ahead

    Cheesecakes can be refrigerated up to 24 hours before serving.

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