Pear and Vanilla Cheesecake Recipe

Name: Pear and Vanilla Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups crushed gingernut biscuits; 60g butter melted; 750g block PHILADELPHIA Cream Cheese, softened; 1 cup sugar; 3 eggs lightly beaten; 1 1/2 tablespoons custard powder; 1 vanilla bean; 1 cup cream; 410g can pear halves, well drained and sliced; 1/3 cup brown sugar

Servings: persons

1
Combine the biscuit crumbs and butter and press into the base of a greased and base lined 24cm spring form pan.
2
Chill.
3
Beat Philly* and sugar until smooth, add the eggs and custard powder, mix until combined.
4
Split the vanilla bean lengthwise and scrape the seeds out into the cream, gently fold through the mixture.
5
Pour into the prepared base.
6
Bake in a slow oven 150C for 1 1/4 hours, allow to cool in the oven.
7
Place the pear slices over the cheesecake and sprinkle with the brown sugar.
8
Cook under a hot grill until sugar is melted and golden.
9
Chill before serving.

1456

kcal

Calories

106

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/4 cups crushed gingernut biscuits, 60g butter melted, 750g block PHILADELPHIA Cream Cheese, softened, 1 cup sugar, and more.

Yes, Pear and Vanilla 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!

Pear and Vanilla Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions