Gingersnap-Pear Cheesecake

Photo by Sang An
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  • Serves 8-12
  • Total Time
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 430 calories
    • Calories 54 calories from fat
    • Fat 26 g
    • Sat Fat 15 g
    • Cholesterol 100 mg
    • Sodium 316 mg
    • Protein 5 g
    • Carbohydrate 45 g
    • Sugar 31 g
    • Fiber 1 g


  1. Check 6 tablespoons unsalted butter, melted
  2. Check 1 1/2 cups crushed gingersnaps (about 40 cookies)
  3. Check 2 small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick
  4. Check 1/4 teaspoon ground ginger
  5. Check 16 ounces cream cheese, at room temperature
  6. Check 1 1/4 cups granulated sugar
  7. Check 2 large eggs, at room temperature
  8. Check 3 teaspoons vanilla extract
  9. Check 1 cup sour cream, at room temperature


  1. Heat oven to 350° F.
  2. 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.
  3. 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 teaspoons 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.
  4. 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.