Description
These Pear Cheesecake Bars are a delightful twist on a classic dessert, featuring a buttery shortbread crust, a creamy cheesecake filling, and sweet, tender pear slices baked to perfection. They’re ideal for any occasion, from casual gatherings to holiday celebrations.
Ingredients
Scale
- For the Crust:
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- For the Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the Topping:
- 2 ripe pears (like Bosc or Anjou), peeled, cored, and thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven and prepare crust: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, whisk together flour, ⅓ cup sugar, and ½ teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press the crumb mixture evenly into the bottom of the prepared baking pan.
- Bake the crust: Bake the crust for 10-12 minutes, until lightly golden. Remove from oven and let cool slightly while you prepare the filling.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and ¼ teaspoon salt until just combined.
- Assemble the bars: Pour the cheesecake filling evenly over the partially baked crust.
- Prepare the pear topping: In a small bowl, gently toss the pear slices with lemon juice, 1 tablespoon sugar, and cinnamon. Arrange the pear slices decoratively over the cheesecake filling.
- Bake the bars: Bake for 30-40 minutes, or until the edges are set and the center is almost set (it should still have a slight wobble).
- Cool and chill: Let the bars cool completely in the pan on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set properly.
- Serve: Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve.
Notes
- For a more uniform crust, you can pulse the crust ingredients in a food processor until combined.
- Ensure your cream cheese is fully softened to avoid lumps in the filling.
- Do not overmix the cheesecake filling after adding the eggs, as this can lead to cracking.
- The pears can be arranged in a single layer or in a pattern.
- Chilling is crucial for the cheesecake bars to firm up properly.
- These bars can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: PT25M
- Cook Time: PT40M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg