| Level: | Intermediate |
| Total: | 8 hr 20 min |
| Prep: | 50 min |
| Inactive: | 6 hr |
| Cook: | 1 hr 30 min |
Ingredients
- 8 ounces gingersnaps (about 30 cookies)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon packed light brown sugar
- For the pear:
- 2 tablespoons unsalted butter
- 2 firm Bosc pears, peeled and cut into 1/2-inch wedges
- 1 tablespoon granulated sugar
- 3 tablespoons molasses
- For the filling:
- 2 8-ounce packages Neufchatel cheese, at room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
- 1 1/2 cups sour cream
Instructions
- Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
- Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
- Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute.
- Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup.
Reviews
This is soooooo good. Such a lovely and different cheesecake. Wonderful flavor combinations and definitely not the average cheesecake. And relatively easy to make!
Excellent. Rave reviews
I ordered 20 lb of starkrimson pears and knew that I wanted to make a pear cheesecake to finish off the last and most ripe pears. It has been my 1 pregnancy craving and indulgence!!! I said last night that I would be making another one for Christmas and my son went nuts saying “where’s the cheesecake? You made the cheesecake?!” Ratio is perfect! I added a layer of sliced pears between the crust and filling for more ‘pear’ flavor. Delicious!
Have made this recipe two times and have gotten rave reviews! Cheesecake is creamy and the gingersnap crust adds a nice contrast. Easy recipe to follow, the pears look like they may sink but they will come out perfect on top. I added a bit of the molasses on top of the unbaked cheesecake and created a design prior to placing the pears. This is an impressive dessert to bring to any dinner.
A big hit at Thanksgiving , I did use Biscoff cookies as requested. Thought they still paired (pun intended) well with the molasses and pears. My only problem was the cheesecake was a little thin and the pears started to sink. I baked about half way then put the pears on and came out great. All ready requested for Christmas, may use gingersnaps this time to compare the taste.
Oh my Goodness!! Wonderful!