Description
A delightful Pear Crumble Cheesecake that combines the creamy richness of cheesecake with the warm, comforting flavors of a pear crumble topping. Perfect for any occasion!
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- For the Pear Topping:
- 2 cups peeled, cored, and diced ripe pears (about 2 medium)
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cold and cubed
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and ¾ cup granulated sugar until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest. Pour the filling over the cooled crust.
- Prepare the Pear Topping: In a separate bowl, combine the diced pears, brown sugar, flour, cinnamon, and nutmeg. Toss to coat the pears evenly. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Assemble and Bake: Sprinkle the pear crumble mixture evenly over the cheesecake filling. Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the edges are set and the center is 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 the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For an even smoother cheesecake, ensure your cream cheese is at room temperature.
- If you don’t have a springform pan, you can bake this in a regular 9-inch cake pan, but it will be harder to remove cleanly.
- Serve chilled, garnished with a dollop of whipped cream or a drizzle of caramel sauce if desired.
- Prep Time: PT25M
- Cook Time: PT1H
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg