Ginger Pear Cheesecake

Teresa Jacobson


I woke up this morning with an idea kicking around in my head for a pear pie in a gingersnap crust. I decided to do a cheesecake instead. The flavor combination is just superb and I want to cut a slice for everyone! So good! I think the next time I make it, I'll try it in a springform pan. Yummy!


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30 Min
35 Min


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  • CRUST:

  • 16
    gingersnap cookies, crushed (it's about 3/4 cup)
  • 2
    graham crackers, crushed (about 1/4 cup)
  • 1 Tbsp
    brown sugar
  • 1 pinch
  • 1/2 c
    finely chopped pecans or pecan meal
  • 3 Tbsp
    butter, melted

  • 30 oz
    canned pear halves, well drained and sliced
  • 2 large
    egg yolks, well beaten
  • 8 oz
    neufchatel cream cheese, softened
  • 1 c
    sour cream (i used light sour cream)
  • 1/2 tsp
    freshly grated lemon zest (or zest of one small lemon)
  • 1 tsp
    lemon juice
  • 1/2 c
  • 1 Tbsp
  • 1/2 tsp
  • 1/2 tsp

How to Make Ginger Pear Cheesecake


  1. Preheat oven to 350 degrees F. Lightly grease bottom of a glass pie plate. Combine ingredients for crust and press onto bottom and sides of prepared pie plate. Bake for 10 minutes set aside to cool. Set oven to 375 degrees F.
  2. Drain and slice pears into bottom of cooled crust.
  3. In a separate bowl, combine egg yolks and softened cream cheese; beat until smooth. Blend in sour cream, zest and lemon juice. Combine sugar, flour, salt and nutmeg; blend well into cheese mixture. Pour over pears in crust.
  4. Bake at 375 degrees F for about 35-40 minutes or until cheese mixture is set. Cool completely and chill before serving.

Printable Recipe Card

About Ginger Pear Cheesecake

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Dairy
Regional Style: American

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