A luscious dessert that combines the creamy richness of cheesecake with the sweet, spiced flavor of caramelized pears. Perfect for any special occasion or indulgent treat
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/3 cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages of cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
½ cup sour cream
½ tsp ground cinnamon
Pinch of nutmeg
For the Caramelized Pear Topping:
4 medium ripe pears, peeled, cored, and sliced
3 tbsp unsalted butter
½ cup brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
Pinch of salt
Instructions
1. Prepare the crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
2. Make the cheesecake filling:
In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy.
Add eggs, one at a time, beating well after each addition.
Mix in vanilla extract, sour cream, cinnamon, and nutmeg until just combined.
Pour the filling over the cooled crust and smooth the top with a spatula.
3. Bake the cheesecake:
Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water (water bath).
Bake for 55–65 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight.
4. Caramelize the pears:
In a large skillet, melt butter over medium heat. Add pear slices, brown sugar, cinnamon, ginger, and salt.
Cook for 5–7 minutes, stirring gently, until the pears are tender and the sugar has caramelized. Let cool slightly.
5. Assemble the cheesecake:
Remove the cheesecake from the springform pan and place it on a serving plate.
Arrange the caramelized pears on top, drizzling any leftover caramel sauce over the surface.
Tips for Success
Prevent cracking: Ensure ingredients are at room temperature and avoid overmixing the filling.
Pear variety: Bosc or Anjou pears work best for caramelization due to their firm texture.
Water bath: Wrapping the pan with foil prevents water from seeping into the crust.
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 4–6 hours
Total Time: 6–7 hours
Yield: 10–12 servings