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Gingersnap Pear Cheesecake

Ingredients

  • 6 tbsp unsalted butter, melted
  • 1 1/2 cups crushed gingersnaps (about 40 cookies)
  • 2 small ripe pears
  • 1/4 tsp ground ginger
  • 16 oz cream cheese, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs, at room temperature
  • 3 tsp vanilla extract
  • 1 cup sour cream, at room temperature

Recipe

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 tsp 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.

Adapted from Real Simple