Pear Crisp Cheesecake

Pear Crisp Cheesecake combines sweet, cinnamon cheesecake with a layer of pear crisp for a fantastic fall dessert!

Pear Crisp Cheesecake on a pale gray plate

Just last week we were talking about how tough it can be to choose between two desserts. And here I am again with a dessert hybrid. I don’t know about you, but I see no problem here. So, let’s get to the cheesecake!

What we have here is a sweet, creamy cheesecake underneath a layer of pears and an oat topping. And all of it is flavored with plenty of cinnamon. In other words, it’s fall baked into a cheesecake.

overhead view of a slice of Pear Crisp Cheesecake on a pale gray plate

There is certainly no shortage of flavor here. The crust is made with those wonderfully spiced speculoos cookies, so we’re already off to a good start. Then, there’s a sweet, creamy, cinnamon-y cheesecake. And finally, that’s all topped with a layer of pears underneath a buttery oat crisp topping.

I’m a big, big fan of pears. They are perhaps my favorite fall baking ingredient. But if you prefer, this recipe should work just as well with apples or a combination of apples and pears.

slice of Pear Crisp Cheesecake served on a pale gray plate

I don’t think there are adequate words to express how much we love this cheesecake. It’s so amazingly delicious and so wonderfully creamy. Quinn and I both agree that it’s one of our favorite desserts I’ve made this year.

This cheesecake is pretty much perfect for Thanksgiving. It has such wonderful fall flavors. Plus it has the benefit of being a great make-ahead dessert so you can concentrate on cooking your meal on the big day. This is just the kind of beautiful, delicious dessert you want to find at the end of your big meal.

Find more cheesecake recipes in the Recipe Index.

More Cheesecakes with Fall Flavors

Yield: 10 to 12 servings

Pear Crisp Cheesecake

Prep Time 40 minutes
Cook Time 2 hours 35 minutes
Total Time 3 hours 15 minutes

Cheesecake meets fruit crisp in this Pear Crisp Cheesecake!

Pear Crisp Cheesecake on a pale gray plate

Ingredients

For the crust:

  • 7 ounces (198g) Biscoff cookie crumbs*
  • 1/4 cup (56g) unsalted butter, melted

For the filling:

  • 24 ounces (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113g) sour cream

For the topping:

  • 1/2 cup (49g) old-fashioned oats
  • 1/3 cup (40g) all-purpose flour
  • 3 tablespoons (37g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons (42g) unsalted butter, softened and cut into small cubes
  • 2 medium pears, chopped into bite-size pieces (peeled if you prefer)

Instructions

To make the crust:

  1. Preheat oven to 350°F.
  2. Combine the cookie crumbs and butter until thoroughly moistened. Press evenly into the bottom of a 9-inch springform pan.
  3. Bake 15 minutes. Set aside to cool slightly.

To make the filling:

  1. Place the cream cheese and sugar in a large mixing bowl. Using an electric mixer on medium speed, beat until combined and smooth. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and cinnamon. Mix in the sour cream.
  2. Pour the batter over the partially baked crust. Spread evenly. Set aside while you prepare the topping.

To make the topping:

  1. Combine the oats, flour, brown sugar, cinnamon, and salt. Using a pastry blender, a fork, or your hands, mix the butter into the oat mixture until crumbs form.
  2. Arrange the pears evenly over the top of the cheesecake batter. Crumble the oat mixture evenly over the pears.
  3. Bake 15 minutes at 350°F.
  4. Reduce oven temperature to 200°F. Bake for 2 hours 10 minutes.
  5. Turn off the oven and remove the cheesecake from the oven. Run a knife around the edges of the pan.
  6. Return the cheesecake to the oven and leave inside with the heat off for 2 hours.
  7. Remove the cheesecake from oven. Cover and chill overnight before serving.

Notes

*There are several brands of these spiced cookies. I used Biscoff. If you are unable to find them, I recommend using graham crackers, cinnamon graham crackers, or vanilla wafers.

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This recipe was originally developed for Go Bold with Butter, where I am a paid contributor.
Pear Crisp Cheesecake bakeorbreak.com

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