Ginger-Pear Cheesecake Recipe

Name: Ginger-Pear Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/2 cups gingersnap crumbs; 6 tablespoons unsalted butter, melted; Filling:; 1 cup sugar; 2 tablespoons chopped crystallized ginger; 2 15-oz. cans pear halves packed in juice, drained; 3 8-oz. packages cream cheese, at room temperature; 1 cup sour cream; 4 large eggs; 1 teaspoon vanilla extract; Pinch of salt

Servings: persons

Crust:
1 1/2 cups gingersnap crumbs
6 tablespoons unsalted butter, melted
Filling:
1 cup sugar
2 tablespoons chopped crystallized ginger
2 15-oz. cans pear halves packed in juice, drained
3 8-oz. packages cream cheese, at room temperature
1 cup sour cream
4 large eggs
1 teaspoon vanilla extract
Pinch of salt

1
Position a rack in middle of oven and preheat to 350u00b0F. Butter a 9-inch springform pan and wrap outside with foil.
2
Make crust: Stir together crumbs and butter with a fork. Press mixture onto bottom of pan and bake until set, 8 to 10 minutes. Cool on a wire rack. Reduce temperature to 325u00b0F.
3
Make filling: Blend sugar and ginger in a food processor until ground. Add pears and blend until smooth. In separate bowl, beat cream cheese until fluffy. Add sour cream and beat until smooth. Gradually add sugar mixture, scraping down sides of bowl, and beat until smooth. Beat in eggs one at a time, then beat in vanilla and salt.
4
Pour filling into springform pan, set in a roasting pan, place in oven and pour in enough boiling water to reach halfway up sides of pan. Bake for 75 to 80 minutes, until center is almost set but jiggles slightly. Remove from oven and let cool on wire rack in water bath for 15 minutes, then remove pan to rack to cool. Remove foil and refrigerate cheesecake, loosely covered, until chilled, at least 12 hours.
5
Remove pan sides, cut cake into wedges and serve.

941

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Crust:, 1 1/2 cups gingersnap crumbs, 6 tablespoons unsalted butter, melted, Filling:, and more.

Yes, Ginger-Pear Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger-Pear Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions