- 1 cup frozen unsweetened raspberries, thawed
- 1/4 cup pear nectar
- 3 tablespoons (packed) golden brown sugar
- Nonstick vegetable oil spray
- 1/2 cup hazelnuts, toasted, husked
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons melted butter
- 1 10-ounce pear, peeled, cored, chopped (about 1 1/2 cups)
- 2/3 cup pear nectar
- 1 8-ounce package cream cheese, room temperature
- 3 tablespoons sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- Fresh mint (optional)
- Purée all ingredients in blender. Strain into small bowl. (Can be prepared 3 days ahead. Cover; refrigerate.)
- 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.
- Combine pear and nectar in small saucepan. Boil over medium heat until mixture resembles chunky sauce, stirring occasionally, about 18 minutes. 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. Garnish with mint, if desired.