Best 5 Pear Gingersnap Cheesecake Recipes

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Indulge in a delightful culinary experience with our Pear Gingersnap Cheesecake, a masterpiece that seamlessly blends sweet and tangy flavors. This delectable dessert features a creamy cheesecake filling nestled atop a crisp gingersnap crust, all crowned with a luscious topping of caramelized pears. But that's not all – we also offer variations to suit every taste, including a gluten-free version and a dairy-free version. For those who prefer a no-bake option, our no-bake pear cheesecake is a delightful treat that delivers the same burst of flavors without the hassle of baking. And for those looking for a fun twist, our pear cheesecake bites are perfect for parties and gatherings, offering individual servings of pure bliss. So, get ready to embark on a culinary journey that will leave your taste buds tantalized and craving for more.

Let's cook with our recipes!

HONEY PEAR CHEESECAKE



Honey Pear Cheesecake image

We grow pear trees, so I'm always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups crushed gingersnap cookies (about 30)
1/4 cup sugar
4 to 6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup honey, divided
1 tablespoon lemon juice
2 teaspoons minced fresh gingerroot
4 large eggs, room temperature, lightly beaten
3 peeled and chopped medium pears (about 1-1/2 cups), divided
1/3 cup golden raisins
1 tablespoon butter
1 cup chopped pecans, toasted

Steps:

  • Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

Nutrition Facts : Calories 552 calories, Fat 36g fat (17g saturated fat), Cholesterol 142mg cholesterol, Sodium 374mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.

GINGERSNAP-PEAR CHEESECAKE



Gingersnap-Pear Cheesecake image

Make and share this Gingersnap-Pear Cheesecake recipe from Food.com.

Provided by LizardMC

Categories     Cheesecake

Time 5h30m

Yield 8-12 serving(s)

Number Of Ingredients 9

6 tablespoons unsalted butter, melted
1 1/2 cups gingersnaps, crushed (about 40 cookies)
2 small pears, ripe (any kind)
1/4 teaspoon ground ginger
16 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
2 large eggs, at room temperature
3 teaspoons vanilla extract
1 cup sour cream, at room temperature

Steps:

  • Heat oven to 350°F
  • In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.
  • In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly.
  • In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.
  • In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 676.9, Fat 39.9, SaturatedFat 23.1, Cholesterol 150.8, Sodium 480.4, Carbohydrate 72.4, Fiber 2, Sugar 43.6, Protein 9.4

NO-BAKE CHEESECAKE WITH GINGERSNAP CRUST



No-Bake Cheesecake with Gingersnap Crust image

Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich that one cake is enough for a dozen slices.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 6

1 1/2 cups finely ground cookies (8 ounces)
4 tablespoons unsalted butter, melted
1 cup plus 3 tablespoons sugar
2 packages (8 ounces each) cream cheese, room temperature
3 tablespoons fresh lemon juice
1/2 cup heavy cream, chilled

Steps:

  • Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan.
  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add lemon juice; mix until combined.
  • Beat cream in a clean mixing bowl until stiff peaks form. Gently fold the whipped cream with a rubber spatula into cream cheese filling. Pour over crust. Freeze 1 hour. Refrigerate until ready to serve, at least 30 minutes.

CARAMELIZED GINGER-PEAR CHEESECAKE



Caramelized Ginger-Pear Cheesecake image

Canned pears and crushed gingersnaps contribute to this glorious caramelized cheesecake that looks impressive but takes just 15 minutes to prepare.

Provided by My Food and Family

Categories     Dairy

Time 5h30m

Yield 12 servings

Number Of Ingredients 9

1-1/2 mL finely crushed gingersnaps
1/3 mL butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1/2 cup sour cream
1/4 tsp. vanilla
3 eggs
1 can (15 oz.) pear slices, drained, liquid reserved
1 Tbsp. finely chopped candied fresh ginger

Steps:

  • Heat oven to 450°F.
  • Combine gingersnap crumbs and butter; press onto bottom and 1 inch up side of 10-inch springform pan.
  • Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
  • Bake 10 min. Reduce oven temperature to 250°F; continue baking 20 to 25 min. or until center is almost set. Cool 10 min. Run knife around rim of pan to loosen cake; cool completely.
  • Arrange pears over cheesecake. Mix remaining sugar and 2 Tbsp. reserved pear liquid in large saucepan. Cook, without stirring, on medium-high heat until sugar is dissolved and syrup turns a deep golden color. (Do not over cook.) Remove from heat. Combine ginger and 2 Tbsp. of the remaining reserved pear liquid; carefully add to the hot sugar mixture, stirring until blended. (Syrup will bubble up. Be careful.) Immediately drizzle over cheesecake. Refrigerate 4 hours or until chilled.

Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 17 g, TransFat 1.5 g, Cholesterol 140 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

GINGERSNAP PEAR TART



Gingersnap Pear Tart image

There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 cup gingersnap crumbs (about 18 cookies)
2 tablespoons butter
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1/3 plus 1/4 cup sugar, divided
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 large ripe pears, peeled and thinly sliced (about 3-1/2 cups)
1/2 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 301 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 416mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 10g protein.

Tips:

  • Use fresh, ripe pears: This will ensure the best flavor and texture in your cheesecake.
  • Don't overbeat the cream cheese: Overbeating can make the cheesecake dense and grainy. Mix until just smooth.
  • Use a springform pan: This will make it easy to remove the cheesecake from the pan after it's baked.
  • Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
  • Chill the cheesecake thoroughly before serving: This will help the cheesecake to set properly and develop its full flavor.

Conclusion:

This pear gingersnap cheesecake is a delicious and elegant dessert that's perfect for any occasion. With its creamy filling, tender gingersnap crust, and sweet pear topping, this cheesecake is sure to be a hit. So next time you're looking for a special dessert to make, give this pear gingersnap cheesecake a try. You won't be disappointed!

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