I love baking cheesecakes, and I adore fruit crisps. With this recipe, you can combine those two favorites into one amazingly delicious dessert featuring fresh pears and plenty of cinnamon.

I used speculoos cookies, a traditional spiced cookie, for the crust. If you can’t find those or just prefer something else, vanilla wafers or graham crackers will also work well.

Pear Crisp Cheesecake

Prep Time: 20 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 50 minutes

Yield: 12-14 servings

Pear Crisp Cheesecake

Ingredients

    For the crust:
  • 7 ounces speculoos cookie crumbs
  • 4 tablespoons unsalted butter, melted
  • For the filling:
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup sour cream
  • For the topping:
  • 1/2 cup old-fashioned oats
  • 1/3 cup all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, cut into small cubes and softened
  • 2 medium pears, chopped into bite-size pieces

Directions

  1. Preheat oven to 350°F.
  2. To make crust, combine cookie crumbs and butter until thoroughly moistened. Press evenly into bottom of a 9-inch springform pan.
  3. Bake 15 minutes. Set aside to cool slightly.
  4. To make filling, combine cream cheese and sugar in bowl of electric mixer. Beat on medium speed until combined and smooth. Add eggs, one at a time, mixing well after each addition. Mix in vanilla and cinnamon. Mix in sour cream.
  5. Pour batter over partially baked crust. Spread evenly. Set aside while you prepare topping.
  6. To make topping, combine oats, flour, brown sugar, cinnamon and salt. Using pastry blender, fork or your hands, mix butter into oat mixture until crumbs form.
  7. Arrange pears evenly over top of cheesecake batter. Crumble oat mixture evenly over pears. Bake 15 minutes at 350°F.
  8. Reduce oven temperature to 200°F. Bake for 2 hours 10 minutes.
  9. Turn off oven and remove cheesecake from oven. Run knife around edges of pan.
  10. Return cheesecake to oven and leave inside with heat off for 2 hours.
  11. Remove cheesecake from oven. Cover and chill overnight before serving.

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COMMENTS

2 thoughts on “Pear Crisp Cheesecake

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  1. Terry said:

    Are the two separate 2 hour times correct. That seems like a huge amount of cooking. Won’t the cheesecake be dry?

    • realbutter said:

      Terry, most of the baking time is at a low temperature (2 hours 10 minutes 200°F). When you return to the oven, you turn off the heat. This allows it to fully set. It should not be dry.