Pear Crisp Cheesecake combines sweet, cinnamon cheesecake with a layer of pear crisp for a fantastic fall dessert!
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.
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.
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.
Cheesecake meets fruit crisp in this Pear Crisp Cheesecake!
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)
To make the crust:
Preheat oven to 350°F.
Combine the cookie crumbs and butter until thoroughly moistened. Press evenly into the bottom of a 9-inch springform pan.
Bake 15 minutes. Set aside to cool slightly.
To make the filling:
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.
Pour the batter over the partially baked crust. Spread evenly. Set aside while you prepare the topping.
To make the topping:
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.
Arrange the pears evenly over the top of the cheesecake batter. Crumble the oat mixture evenly over the pears.
Bake 15 minutes at 350°F.
Reduce oven temperature to 200°F. Bake for 2 hours 10 minutes.
Turn off the oven and remove the cheesecake from the oven. Run a knife around the edges of the pan.
Return the cheesecake to the oven and leave inside with the heat off for 2 hours.
Remove the cheesecake from oven. Cover and chill overnight before serving.
*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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25 Comments on “Pear Crisp Cheesecake”
This recipe along with so many others you share sounds divine! I always appreciate your professional commentary and wonderful accompanying dessert photographs. Your site is one I enjoy reading all of the time! You are in inspiration to bakers!
Thank you so much, Janine!
this looks crazy good!
Oh my, what a great flavor combination, perfect after a large meal.
What a wonderful accompaniment to pumpkin pie! This would totally be something I would eat. Not everyone likes pumpkin pie. I have to bake several every Thanksgiving, so this will be something for me. Thanks!
I just made a cheesecake with speculoos cookies for the crust too! Mine was apple caramel though. I would gladly buy more speculoos to have a slice os this cheesecake too. Hybrid desserts really are the best.
LOVE all the layers in this pie. Perfection 🙂
LOVE this mashup! That crisp topping looks amazing.
LOVE LOVE LOVE! Anytime when you’re essentially eating two desserts in one, it has to be a good thing.
Do you think this can be made a few days ahead or will the topping get soft and mushy?
It will, of course, be best when it’s freshly baked, but I’ve served it after a couple of days and it was fine.
How do I adjust th ed baking time for a 6 inch cheesecake?
Hi, Kathy. Assuming you’re also scaling the recipe for that size pan, I don’t think there will be much difference. Just keep an eye on it toward the end of the baking time.
Holy cow, so good! My family and friends love this cheesecake! Used pear the first time, using mango this time, crossing fingers but I think it will be just as good. I make this when I want the family to feel special! Thanks for sharing this recipe!
I’m so glad this cheesecake is a hit for you, Maureen!
This looks so good! Do you use this crust recipe for any other kind of cheesecake?
Hi, Suzanne. You can use this crust for any recipe with a cookie crumb crust.
Thanks for sharing! Does it keep long?
Hi, Vanessa. It should keep 3-4 days in the refrigerator or about 2 months in the freezer.
Hi Jennifer! I want to make this for Thanksgiving. What type of pear do you recommend? Bartlett or Bosc? Will they soften during the baking time? Also, the lowest temperature of my oven is 260. Will I need to adjust the baking time?
Hi, LaWanda. I usually use Bosc or Anjou pears, but Bartlett should be fine. They will soften some as they bake, and you’ll end up with something similar in texture to a pear crisp. As far as the oven temperature, you’d definitely need to adjust baking time. Without trying it myself, I can’t say for sure how much. I would check on it through the oven window after an hour or so and assess from there. It should be almost set at the end of the baking time. The low temperature and the time in the oven without the heat on keeps the cheesecake from cracking. I don’t know if a higher temperature will be as effective.
Can you put parchment paper on the bottom of the springform pan. My pan is very old.
Hi, Shirley. Yes, you can do that. It may make it tricky to serve without cutting the paper, but it’s certainly doable.
The first time I made it it was perfect! Made it tonight and went by directions like I did the first time and 2.10 mins is done and it’s not done yet 😣 put it back in the oven I know your supposed to leave in oven for 2 more hrs but need to bake more with oven on, not sure what I did wrong this time
Hi, Linda. Have you checked your oven’s temperature accuracy recently? If not, I’d start there. Or did you happen to use different ingredients, like a different brand? Or a different pan?