Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- For the Poached Pears:
- 2 ripe pears, peeled, cored, and sliced
- 1 cup water
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- For the Caramel Sauce:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Let cool completely.
- Poach the Pears: Peel, core, and slice the pears. In a saucepan, combine pear slices, water, sugar, and lemon juice. Bring to a simmer and cook for 10-15 minutes, or until pears are tender but still hold their shape. Drain and set aside.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Gradually beat in granulated sugar, then add eggs one at a time, mixing until just combined after each addition. Stir in vanilla extract and heavy cream.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust. Arrange the poached pear slices decoratively on top of the filling.
- Bake the Cheesecake: Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly.
- Cool and Chill: Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove from oven and let cool completely on a wire rack. Once cooled, cover and refrigerate for at least 6 hours, or preferably overnight.
- Prepare the Caramel Sauce: In a saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved. Bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring constantly. Remove from heat and stir in heavy cream and vanilla extract until smooth. Let cool slightly.
- Serve: Carefully remove the sides of the springform pan. Drizzle generously with caramel sauce and serve.
Notes
- For a richer caramel flavor, use dark brown sugar.
- Ensure cream cheese is fully softened for a smooth, lump-free filling.
- Chilling time is crucial for the cheesecake to set properly.
- Garnish with extra pear slices or a sprinkle of cinnamon before serving.