Name: Pear-Caramel Cheesecake Delight
Prep time: 20 min
Cook time: 50 min
Total time: 5 h
Cuisine: European
Ingredients: 200 g digestive biscuits (or graham crackers); 100 g unsalted butter, melted; 500 g cream cheese, room temperature; 120 g granulated sugar; 2 large eggs; 1 tsp vanilla extract; 150 ml sour cream; 2 ripe pears, peeled, cored, and thinly sliced; 50 g brown sugar; 20 g unsalted butter; ½ tsp ground cinnamon (optional)

Why You’ll Love This Recipe

I love how this cheesecake balances rich creaminess with the sweet, spiced flavor of caramelized pears. It’s an easy way to impress guests or treat myself to something luxurious without needing too much fuss. The contrast of textures and flavors makes it a memorable dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

200 g digestive biscuits (or graham crackers)
100 g unsalted butter, melted
500 g cream cheese, room temperature
120 g granulated sugar
2 large eggs
1 teaspoon vanilla extract
150 ml sour cream
2 ripe pears, peeled, cored, and thinly sliced
50 g brown sugar
20 g unsalted butter
1/2 teaspoon ground cinnamon (optional)

directions

I start by preheating the oven to 160 °C (320 °F) and greasing a 20 cm springform pan.

I crush the digestive biscuits into fine crumbs and mix them with the melted butter. I press this mixture firmly into the bottom of the pan and chill it while I prepare the filling.

In a large bowl, I beat the cream cheese and granulated sugar until smooth. I add the eggs one at a time, mixing well after each, then stir in the sour cream and vanilla extract until fully incorporated.

I pour the filling over the chilled base and smooth the top. It bakes for 45–50 minutes, until the edges are set and the center is slightly wobbly. I turn off the oven, crack the door, and let the cheesecake cool inside for an hour, then refrigerate it for at least 4 hours, ideally overnight.

For the topping, I melt butter in a skillet over medium heat, add brown sugar, and stir until dissolved. I add the pear slices (and cinnamon if using) and cook them for 6–8 minutes, until they’re tender and coated in caramel.

Once the pears cool slightly, I arrange them on top of the chilled cheesecake right before serving.

Servings and timing

This recipe yields 10 servings.
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 5 hours (including chilling)
Calories: approximately 380 kcal per slice

Variations

Sometimes I use apples or plums instead of pears, or add a splash of brandy to the caramel for depth. I’ve also added chopped walnuts to the crust for texture. The cinnamon can be swapped for cardamom or nutmeg for a warmer spice profile.

storage/reheating

I keep this cheesecake in the fridge for up to 4 days, covered. It’s best served chilled. I avoid freezing it to preserve the creamy texture, but the topping and base can be made in advance and stored separately.

FAQs

Can I use canned pears?

Yes, I drain them well and caramelize briefly with butter and sugar for a similar effect.

Can I make this cheesecake in advance?

Absolutely—I often make it the day before and add the pear topping just before serving.

Do I need a water bath for baking?

Not for this recipe. Baking at a low temperature and cooling in the oven helps prevent cracking.

What’s the best way to slice it cleanly?

I use a sharp knife dipped in hot water and wipe it clean between cuts.

Can I use Greek yogurt instead of sour cream?

Yes, I’ve substituted full-fat Greek yogurt and it works well.

Conclusion

This pear-caramel cheesecake is one of those desserts that looks stunning and tastes even better. It’s rich, fruity, and always leaves a lasting impression—perfect for making any occasion a little sweeter.