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!)
- Summer’s Best Blueberry Cheesecake Cake
- The Best Apple Cheesecake Cookies
- Strawberry Cheesecake Cake
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.
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