1 cup frozen unsweetened raspberries, thawed
1/4 cup pear nectar
tablespoons (packed) golden brown sugar
nonstick vegetable oil
1/2 cup hazelnuts, toasted, husked
1 1/2 teaspoons sugar
1/2 teaspoons melted butter
1 1/2 cups chopped, peeled pear
2/3 cup pear nectar
8 ounces cream cheese, room temperature
1 large egg
3/4 teaspoon vanilla
Purée all ingredients in blender. Strain into small bowl.
Preheat oven to 350 degrees. 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.
Combine pear and nectar in
small saucepan. Boil over medium heat until mixture resembles chunky sauce,
stirring occasionally. Cool completely.
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. Bake cakes until center is set and slightly puffed, about 30 minutes.
Cool in dishes on rack. Cover; chill overnight. 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.