For the crust: Cream together 1/3 C butter, 1/3 C sugar, 3/4 C whole wheat flour, and 1/4 tsp vanilla. Stir in 2/3 C nuts and press into the bottom of an 8×8 pan and bake at 350F for 20 minutes. Cool in pan on wire rack.
For the filling: Beat 8 oz cream cheese, 1/2 C sugar, 1 egg, and 1 tsp vanilla and pour over the crust. Arrange about 3 C sliced pears on the top and sprinkle with cinnamon and sugar. Bake at 350F for 25-30 minutes. Cool on wire rack for 45 minutes, then refrigerate for at least 45 minutes. Store in refrigerator.
The verdict: I made these last year for Thanksgiving, and they were a huge hit. The filling was a bit more set than I had anticipated, which was a nice contrast to the pear custard bars. I did like the cinnamon and sugar on top. I left it for my mom, and a couple of days later I received an email saying that the pear recipes were really good. So apparently it holds up in the refrigerator, too.