2 envelopes Unflavored gelatin
1/3 C Cold water
1-3/4 C Pear juice
1/2 C Sugar
3 Egg yolks, beaten
3-8 oz pkg Cream cheese, softened
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 C Whipping cream, whipped
TOPPING:
1/2 C Chopped peanuts
2 tbsp Butter
1 C Pear sauce
1/3 C Brown sugar
1/4 tsp Cinnamon
Additional Whipping cream, cinnamon, and nuts (Optional)
In a small bowl softened gelatin in water for about 2 minutes. In a small saucepan cook and stir pear juice, sugar, yolks, and gelatin until dissolved; cool to room temperature. In a large bowl combine cream cheese, cinnamon, nutmeg with mixer. Beat until smooth; gradually add gelatin mixture. Chill until lightly thickened, about 20 minutes; fold in whipping cream and place in ungreased 9 inch spring form pan. Chill 4 hours or overnight. In a saucepan heat sauce, sugar, and cinnamon. Cool and drizzle over top. For decoration you can add whipping cram and more cinnamon and nuts.