Ingredients
2 cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
1/2 teaspoon ground ginger
24 oz cream cheese, room temperature
1 cup granulated sugar
1 tablespoon freshly grated ginger
1 teaspoon vanilla extract
3 large eggs, room temperature
2 large Bosc pears, peeled and sliced
1/2 cup water
1/4 cup honey
1 cinnamon stick
Instructions
Step 1: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
Step 2: Combine gingersnap crumbs, melted butter, and ground ginger. Press firmly into the bottom of the prepared pan and bake for 10 minutes, then let cool.
Step 3: In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the fresh ginger and vanilla, mixing well to ensure the ginger pear cheesecake recipe is well-infused.
Step 4: Add eggs one at a time, mixing on low speed just until combined. Pour the filling over the cooled crust.
Step 5: Bake for 55-65 minutes or until the edges are set but the center still wobbles slightly. Turn off the oven and leave the door cracked for one hour to prevent cracking.
Step 6: While the cake cools, simmer the pear slices, water, honey, and cinnamon stick in a saucepan for 10-12 minutes until tender. Let the pears cool in the syrup.
Step 7: Chill the cheesecake for at least 6 hours. Before serving, arrange the poached pear slices on top of the ginger pear cheesecake recipe and drizzle with a little syrup.
Notes
Ensure all dairy ingredients are at room temperature for the smoothest filling. For extra spice, add a tablespoon of finely chopped crystallized ginger to the batter.
- Prep Time: PT30M
- Cook Time: PT1H15M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: ginger pear cheesecake recipe, holiday dessert, gingersnap crust, poached pear cheesecake, spiced cheesecake
