Gingersnap-Pear Cheesecake

Gingersnap-Pear Cheesecake
Ginger-spiked pear slices enhance the flavor of the buttery gingersnap crust. Get the recipe. Photo: Sang An
Total Time:
6 hrs 30 mins
8 to 12 serves -


  • 6 tablespoons unsalted butter, melted

  • 1 ½ cups crushed gingersnaps (about 40 cookies)

  • 2 small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick

  • ¼ teaspoon ground ginger

  • 16 ounces cream cheese, at room temperature

  • 1 ¼ cups granulated sugar

  • 2 large eggs, at room temperature

  • 3 teaspoons vanilla extract

  • 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.

Nutrition Facts (per serving)

430 Calories
26g Fat
45g Carbs
5g Protein
Nutrition Facts
Calories 430
% Daily Value *
Total Fat 26g 33%
Saturated Fat 15g 75%
Cholesterol 100mg 33%
Sodium 316mg 14%
Total Carbohydrate 45g 16%
Total Sugars 31g
Protein 5g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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