Make these individual desserts a day ahead.
Recipe information
Yield
Makes 4
Ingredients
For sauce
For crust
For filling
Preparation
Make sauce:
Step 1
Purée all ingredients in blender. Strain into small bowl. (Can be prepared 3 days ahead. Cover; refrigerate.)
Make crust:
Step 2
Preheat oven to 350°F. Line four 3/4-cup soufflé dishes or custard cups with foil; spray lightly with nonstick spray. Finely grind nuts and sugar in processor. Add butter; blend until mixture holds together. Press 1/4 of nut mixture onto bottom of each prepared dish. Place dishes on baking sheet; bake crusts until slightly darker in color, 8 minutes. Set aside. Maintain oven temperature.
Make filling:
Step 3
Combine pear and nectar in small saucepan. Boil over medium heat until mixture resembles chunky sauce, stirring occasionally, about 18 minutes. Cool completely.
Step 4
Beat cream cheese and sugar in medium bowl until smooth. Beat in egg and vanilla. Beat in 2/3 cup chunky pear sauce (reserve any remaining sauce for another use). Divide filling among crusts.
Step 5
Bake cakes until center is set and slightly puffed, about 30 minutes. Cool in dishes on rack. Cover; chill overnight.
Step 6
Using foil as aid, lift cakes from dishes. Peel foil from sides. Slide spatula under crusts and transfer cakes to plates. Spoon pear-raspberry sauce around cakes. Garnish with mint, if desired.
