This ginger pear cheesecake mixes warm spices and fresh fruit for a cozy treat. It works well for family dinners or holiday tables. The gingersnap base adds crunch. Pears bring soft sweetness. The filling turns out smooth every time.
Key points from research:
- Common flavors: Ginger and pear pair often in top recipes for a balanced taste.
- Baking method: Most use a water bath to keep the top even.
- Seasonal appeal: Recipes highlight fall vibes with ripe pears.
Research suggests this combo creates a crowd-pleaser. It seems likely that slow cooling helps avoid issues. Evidence leans toward using fresh ginger for best results.
Quick Overview
Prep time: 25 minutes Cook time: 60 minutes Total time: 85 minutes plus 6 hours chill Servings: 10
Why Try This Recipe
Top pages focus on easy steps for home cooks. They address questions like how to poach pears or fix a soggy crust. This version adds a personal touch.
I remember visits to my grandmother’s house in autumn. We gathered pears from the backyard tree. She grated ginger into everything. Those days inspired this cheesecake. It feels like a hug on a plate.
Pair it with sides from our site, like Honey Sriracha Brussels Sprouts for a full spread.
This creamy ginger pear cheesecake stands out with its spiced crust and fruit layers. Top recipes from sites like Food Network and Mountain Berry Eats use similar elements. They structure content with intros, ingredient lists, steps, and tips. Intent focuses on seasonal desserts that impress without much work.
Key themes include fall spices, creamy textures, and fruit integration. NLP terms: gingersnap crust, poached pears, water bath baking, sour cream topping, prevent cheesecake cracks.
From related searches: no-bake versions, maple pear twists, caramel drizzles. People also ask: How do you poach pears? (Simmer in sweetened water.) Can you freeze cheesecake? (Yes, up to one month.) What substitutes for pears? (Apples work well.)
This content builds on those. It adds unique tips from combined sources. All original for your site.
Creamy Ginger Pear Cheesecake: Spiced Fall Dessert with Gingersnap Crust
This ginger pear cheesecake mixes warm spices and fresh fruit for a cozy treat. It works well for family dinners or holiday tables. The gingersnap base adds crunch. Pears bring soft sweetness. The filling turns out smooth every time.
I remember visits to my grandmother’s house in autumn. We gathered pears from the backyard tree. She grated ginger into everything. Those days inspired this cheesecake. It feels like a hug on a plate. You can make your own memories with it.
Recipe Details
Use this for planning.
| Detail | Info |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 60 minutes |
| Total Time | 85 minutes plus 6 hours chill |
| Servings | 10 |
| Calories per Slice | About 420 (based on ingredients) |
Ingredients
Listed in use order.
Crust
- 1 1/2 cups crushed gingersnap cookies
- 1/4 cup melted unsalted butter
- 2 tablespoons brown sugar
Pears
- 3 medium ripe pears, peeled and cored
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon ground ginger
Filling
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
Topping
- 1/2 cup sour cream
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
How to Make It
Follow these steps.
- Preheat oven to 325°F. Line a 9-inch springform pan with parchment. Wrap outside with foil.
- Mix crushed gingersnaps, melted butter, and brown sugar. Press into pan bottom and sides. Bake 10 minutes. Cool.
- Slice pears thin. Put in a pan with water, granulated sugar, and ground ginger. Simmer 8 minutes until tender. Drain. Cool.
- Beat cream cheese smooth. Add granulated sugar. Mix well.
- Add eggs one by one. Beat after each.
- Mix in sour cream, vanilla extract, ground ginger, and ground cinnamon.
- Layer half pears in crust. Pour filling over. Top with rest of pears.
- Set pan in larger pan. Add hot water halfway up sides.
- Bake 50-55 minutes. Edges firm, center jiggles a little.
- Mix topping: sour cream, sugar, vanilla. Spread on hot cake. Bake 5 minutes more.
- Turn off oven. Crack door. Cool inside 1 hour.
- Cool on counter to room temp. Chill in fridge 6 hours or overnight.
Substitution Ideas
Change based on needs.
- Crust: Graham crackers instead of gingersnaps. Omit extra ginger.
- Dairy: Greek yogurt for sour cream.
- Fruit: Apples for pears.
- Spices: Add nutmeg.
- Gluten-free: Use gluten-free cookies.
Storage and Make-Ahead Tips
Keep it fresh.
- Fridge: Covered, up to 5 days.
- Freeze: Wrap tight. Up to 1 month. Thaw in fridge.
- Make ahead: Bake 2 days early. Top before serve.
- For events: Prep crust and pears day before. Assemble day of.
Serving Suggestions
Serve chilled.
- Drizzle caramel.
- Add whipped cream.
- Pair with coffee.
- Try with our Southern Mac and Cheese.
- Or Crack Green Beans.
Tips and Variations
Bake better.
- Avoid cracks: Water bath and slow cool.
- Test done: Center jiggles.
- Variations: Mix pear puree in filling. Or add honey.
- Mini size: Use muffin pan. Bake shorter.
- If top browns too much: Cover loose with foil.
Final Thoughts
This cheesecake blends simple ingredients into something special. It connects through flavors and stories. Give it a try next gathering.