1 package (8-ounce) cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 can (29-ounce) Bartlett pear halves, drained
1/2 teaspoon ground cinnamon
For the crust:
1/2 cup sugar
1 stick butter, cut into 8 pieces
3/4 cup all-purpose flour
1/2 cup finely ground almonds
Place oven rack in lowest oven position.
Preheat oven to 425 degrees F.
Spray a 9 inch pie plate with cooking spray
Use the same food processor or blender for the next 2 steps.
Pulse sugar and butter until well combined. Add flour and pulse until crumbly. Add ground almonds and process until the consistency is like wet sand. Reserve 1/2 cup, add the cinnamon, and set aside. Press remainder of crust evenly into the pie plate.
Process the cream cheese, egg, sugar and vanilla until the consistency of the mixture is smooth. Pour into the crust, then arrange pear halves in a circle on top.
Sprinkle the reserved crust mixture, with cinnamon, evenly over the top. Bake at 425°F for 10 minutes. Reduce temperature to 350°F and bake another 35 to 40 minutes, until crust is golden brown and filling is set (when a knife is inserted, it should come out clean).
Remove to a cooling rack and cool for 20 minutes.
Serve warm or chilled