Pumpkin Cheesecake with Brown-Butter Pears - Side Dish Recipes

Ingredients

• 3 larges ripe Bartlett pears—peeled, cored and cut into thin wedges
• 237 milliliters canned pumpkin puree
• 340 grams cream cheese, softened
• 2 larges eggs
• 59 milliliters all-purpose flour
• 227 grams gingersnap cookies, crushed
• 0 teaspoons ground cinnamon
• 1 pinch Pinch of freshly grated nutmeg
• 10 servings Salt
• 158 milliliters sugar
• 1 teaspoon sugar
• 2 Tbsps unsalted butter, softened
• 4 Tbsps unsalted butter
• 1 teaspoons pure vanilla extract