Pear Cheesecake - Creamy pear flavored cheesecake with a gingersnap cookie crust and a homemade salted caramel topping.

This creamy cheesecake has it all and is a perfect addition to a Christmas dinner for this time of year! Pear is a subtle but delicious flavor when done right, and you won't need to buy any pears to do it right. This pear cheesecake will be the star of the show.

For more cheesecake recipes (or cake with cheesecake fillings!)

Why I love this recipe

Jump into the holiday season with the best Pear Cheesecake! With this time of year, there are so many Christmas recipes you should make, but don't be fooled, make this recipe!

Great make-ahead dessert - This dessert can be made up to 3-4 days in advance and all you need to do is pull it out and serve it! Easy peasy!

Pear season - Pears are so popular this time of year and this recipes calls for pear flavoring, which you can do without, but HIGHLY suggest this. You won't need ripe pears or any pears at all!

Caramel sauce - We all know we love salted caramel, and I have a detailed instructions on how to successfully make it. Check out the recipe card below to find it.

Ingredient List - Pear Cheesecake

Additionally, I have provided some key ingredients for these Pear Cheesecake for your grocery store run that you might not have on hand. For a full list of ingredients, check out the recipe card below!

gingersnaps cookies - I got mine at target, but I have seen them at other retail stores.

Full fat cream cheese - make sure it's full fat!

Large eggs - use large or extra large, the eggs are what makes the cheesecake set, so you have to make sure there is enough!

Natural Pear Artisan Flavor Paste - This is a must, you can use my code CAKEBABEFREESHIP (that means you can get this product for slightly over 15$

Tips for making the cheesecake batter

Preheat oven to 325°F and prepare a water bath in a sheet or roasting pan.
Beat room temperature cream cheese with sugar until smooth using a handheld electric mixer or stand mixer.
Gradually add granulated sugar, continuing to beat until well combined and smooth.
On low speed, add pear flavoring, room temperature egg yolk, and whole eggs, mixing until incorporated.
Gently fold in a pinch of salt with a rubber spatula, avoiding overmixing to prevent air bubbles.
Pour the cheesecake filling into a baked gingersnap crust and spread it evenly.
Bake cheesecake in the prepared water bath and bake on low heat for 35-40 minutes until the center is barely set.
Allow the baked cake to cool for 10-15 minutes, then refrigerate for at least 4 hours or overnight to set.

Tips For Making The Caramel Sauce

Allow the sugar to caramelize gradually. Rushing can lead to uneven browning or burning. I like to use the low and slow method, and just let it slowly start to caramelize.

Avoid stirring once the sugar starts boiling. Instead, gently swirl the pan to ensure even caramelization without causing crystallization.

Microwave the cream before adding it to the caramel. This minimizes temperature shock, ensuring a smooth incorporation and preventing the caramel from seizing.

When adding warm cream, pour it slowly and steadily to prevent splattering. Stand back slightly to avoid burns.

Frequently Asked Questions - Pear Cheesecake

How do I prevent cracks in the cheesecake?

Use a water bath, avoid overmixing, and allow the cheesecake to cool gradually.

What if I don't have a stand mixer?

A handheld electric mixer works well. Ensure thorough mixing for a smooth batter.

Can I use store-bought caramel sauce?

Absolutely, but a homemade caramel adds a special touch. Ensure it's cooled before pouring.

Can I skip the water bath?

No, this is the only way the cake will stay moist and creamy.

Storing and freezing

Store the pear cheesecake in the refrigerator, securely covered with plastic wrap or in an airtight container. For longer storage, you can freeze it, tightly wrapped, without the caramel topping, and thaw it in the refrigerator before serving.

Freezing - Pear Cheesecake

To freeze the pear cheesecake, wrap it securely in plastic wrap, ensuring it's airtight. Exclude the caramel topping, and freeze it. Thaw the cheesecake in the refrigerator before serving for optimal texture and flavor.

Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

Pear Cheesecake

Molly Murphy

Creamy pear flavored cheesecake with a gingersnap cookie crust and a homemade salted caramel topping.

5 from 1 vote

Print Recipe Pin Recipe

Servings slices

Ingredients

For the gingersnap crust

7 ounces gingersnaps cookies
¼ cup granulated sugar
4 tablespoons unsalted butter melted

For the cheesecake filling

32 ounces full fat cream cheese (4 blocks) room temperature
¾ cup granulated sugar
1 large egg yolk room temperature
2 large whole eggs room temperature
3 tablespoon Natural Pear Artisan Flavor Paste
Pinch of salt

For the caramel sauce

1 cup granulated sugar
¼ cup water
3 Tablespoons light corn syrup
¾ cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon salt
3 Tablespoons butter

Instructions

For the gingersnap crust:

Preheat your oven to 350 degrees F. Line a 9-inch springform pan with parchment paper and lightly spray the bottom and the sides of the springform pan with cooking spray.
Place the gingersnaps in a food processor and process them until they turn into fine crumbs. Alternatively, you can place the gingersnaps in a plastic bag and crush them using a rolling pin.
In a mixing bowl, combine the gingersnap crumbs with the granulated sugar. Mix until evenly combined.
Pour the melted unsalted butter over the gingersnap and sugar mixture. Stir well until the crumbs are evenly coated with the melted butter. Using your hands, clump the mixture together, and it should hold together. If it is too crumbly, you need more butter; if it is too wet, you need more gingersnap cookies.
Transfer the gingersnap mixture to the prepped 9-inch pan, and using the bottom of a cup or your fingers, press the mixture firmly into the bottom and up the sides of the pan to form an even crust.
Bake the crust for about 8-10 minutes. Allow it to cool completely before adding the filling. While the crust is cooling, make the cheesecake.

For the cheesecake filling:

Preheat or lower your oven to 325°F. Pour water into a sheet pan or roasting pan, filling up only a little less than halfway of the pan. Set aside.
In a large mixing bowl, using a handheld electric mixer, or in a bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
While the mixer is on low, gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
With the mixer on low speed, add the pear flavoring and the room temperature egg yolk and whole eggs all at once and mix just until incorporated. With a rubber spatula, scrape the bottom and the sides of the bowl.
With a rubber spatula, gently fold in a pinch of salt. Mix the entire cheesecake filling until it is smooth, with no lumps remaining. Be careful not to overmix, as this can introduce excess air bubbles into the batter.
Carefully pour the cheesecake filling into the baked gingersnap crust. With the back of the spoon, evenly spread the cheesecake across the top. Place the cheesecake in the prepped water bath.
Bake in the oven for 35-40 minutes, bake until the middle is barely set and slightly jiggled. If the cake is still jiggling, bake for 5 more minutes.
Once the cake is done baking, let it sit for 10-15 minutes, and then place it in the fridge for at least 4 hours or overnight to set!

For the caramel sauce:

While the cheesecake is baking, make the caramel sauce.
In a medium-sized saucepan, stir together the water, sugar, and corn syrup.
On medium heat, bring the sugar to a boil. The bubbles will start off fast and small, but once it starts caramelizing, the bubbles will slow down and become a little bigger. Do not touch or stir the mixture to avoid crystallization.
Let the mixture boil until it becomes caramelized and looks golden brown. This takes a few minutes, but once it starts turning brown, it's easy to burn it, so keep an eye on it.
Put the cream in the microwave for 1 minute.
Once the caramel is golden brown and ready for the cream, turn off the heat on the sugar mixture and add the warm cream. Mix the caramel mixture until evenly combined.
Pour the mixture into a bowl. Add the vanilla, salt, and butter, and let it sit until the butter melts. Stir once the butter is melted. Let it completely cool before using.

Assembly:

Once the cheesecake is cooled and set, pour the COOLED caramel sauce on top. You can pipe whipped cream on top if you want!

Tried this recipe?Let us know how it was!

Pear Cheesecake With Ginger Spiced Crust