Ginger Pear Cheesecake Recipe: Simple & Stunning

This ginger pear cheesecake recipe layers tender sautéed pears over a crisp gingersnap crust and finishes with a silky, aromatic cheesecake infused with vanilla and a whisper of warm spice. It’s the kind of dessert that feels nostalgic and elegant at the same time—perfect for holidays, cozy weekends, and any celebration that calls for a showstopper you can make ahead. In this complete guide, you’ll get precise measurements, clear step-by-step instructions, smart troubleshooting, and pro baker tips so your cheesecake turns out beautifully smooth with neat, café-worthy slices.

Why You’ll Love This Ginger Pear Cheesecake Recipe

• Comforting flavors, bakery finish. Buttery gingersnap crumbs, mellow pears, and a creamy, custardy center deliver classic comfort with polished presentation.
• Make-ahead friendly. Cheesecake needs an overnight chill, so your dessert is done long before guests arrive.
• Balanced sweetness. Pears add gentle fruit sweetness; the crust’s spice and the cheesecake’s tang keep everything in harmony.
• Reliable technique. A moderate oven, low-speed mixing, and gradual cooling help prevent cracks and ensure a velvety texture.
• Flexible and forgiving. Use Neufchâtel or standard cream cheese, choose your favorite pears, and adjust spices to taste.

Ingredients for Ginger Pear Cheesecake recipe

For the Gingersnap Crust

• 2 cups (about 225g) gingersnap cookie crumbs, finely crushed
• 6 tablespoons (85g) unsalted butter, melted and slightly cooled
• 2 tablespoons light brown sugar
• Pinch fine salt

For the Pear Layer

• 2 firm Bosc pears (or Anjou), peeled, cored, and thinly sliced
• 1 tablespoon unsalted butter
• 1–2 tablespoons granulated sugar (adjust to pear sweetness)
• ½ teaspoon ground ginger
• Pinch fine salt
• 1 teaspoon lemon juice (optional, for brightness)

For the Cheesecake Batter

• 24 ounces (680g) brick-style cream cheese or Neufchâtel, room temperature
• 1 cup (200g) granulated sugar
• ½ cup (120g) sour cream, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon molasses (optional, for warmth and color)
• 3 large eggs, room temperature

Optional Garnishes

• Whipped cream for serving
• Candied or fresh pear slices
• Crumbled gingersnaps or a dusting of ground ginger

Pan: 9-inch springform pan (with removable ring).
Equipment: Stand mixer or hand mixer; large roasting pan if using a water bath; heavy-duty foil to wrap the pan; parchment.

Ingredient Notes (Substitutions & Helpful Tips)

• Cream Cheese vs. Neufchâtel: Neufchâtel is slightly lighter with more moisture; both work well. Always use brick-style (not whipped) and let it come fully to room temp for the smoothest batter.
• Gingersnap Crumbs: Pulse cookies in a food processor to an even, sand-like texture. For a milder base, swap ¼ of the crumbs with graham crackers.
• Pears: Firm-ripe Bosc pears hold their shape beautifully. Anjou pears are a good alternative. If pears are very ripe, cook them briefly so they don’t break down.
• Spice Profile: Ground ginger is the star. You can add a pinch of cinnamon or cardamom for a different accent; keep it subtle so the pear flavor shines.
• Sour Cream: Adds tang and silkiness. Full-fat Greek yogurt works in a pinch at a 1:1 swap; bring it to room temperature.
• Molasses: Optional but lovely—it deepens color and adds gentle, caramelly depth without overpowering the pears.
• Sugar Levels: Pear sweetness varies. Taste the sautéed slices and adjust the batter sugar only if you prefer a slightly less sweet custard (reduce by 1–2 tablespoons).

Step-by-Step Instructions

Step 1 – Prepare the Pan and Oven

1. Preheat to 325°F (163°C). Line the base of a 9-inch springform pan with parchment and lightly grease the sides.
2. If using a water bath (gentlest option), wrap the outside of the pan with two layers of heavy-duty foil to prevent leaks. Place a large roasting pan on the middle rack to preheat, and bring a kettle of water to a boil.

Why a water bath? Moist heat keeps the edges from baking too fast, promoting an even set and minimizing cracks. You’ll still get great results without it—just follow the visual cues.

Step 2 – Make the Gingersnap Crust

1. Stir gingersnap crumbs, brown sugar, and salt together.
2. Pour in melted butter and mix until the texture resembles damp sand and holds when pressed.
3. Press crumbs firmly into the pan’s bottom and about 1½ inches up the sides with a flat-bottomed cup.
4. Chill the crust while you prepare the pears and filling. (Prebake is optional; not necessary at 325°F with this crumb-to-butter ratio.)

Tip: Pressing firmly prevents loose crumbs and yields neat slices.

Step 3 – Sauté the Pears

1. Melt 1 tablespoon butter in a skillet over medium heat. Add pear slices, sugar, ground ginger, and a pinch of salt.
2. Cook 3–5 minutes, stirring gently, until the pears soften slightly and glisten but still hold shape.
3. Remove from heat; stir in lemon juice if using. Cool to room temperature.

Goal: Tender, glossy pears—not jammy. They’ll bake further inside the cheesecake.

Step 4 – Mix the Cheesecake Batter (Low & Slow)

1. Beat room-temperature cream cheese on low until completely smooth, scraping bowl and beaters often.
2. Add granulated sugar gradually; continue mixing on low until evenly combined and silky.
3. Blend in sour cream, vanilla, and molasses (if using), still on low.
4. Add eggs one at a time, mixing just until each disappears. Stop as soon as the last egg is incorporated to avoid excess air.

Texture insurance: Low speed + room-temperature dairy = fewer bubbles and a denser, creamier set.

Step 5 – Assemble

1. Arrange the cooled pear slices in an even layer over the chilled crust (a few decorative slices can be saved for the top after chilling).
2. Pour the batter over pears, smoothing the surface with an offset spatula.
3. Rap the pan firmly on the counter a couple of times to pop large air bubbles. Sweep a toothpick across any visible bubbles on top.

Step 6 – Bake

• With Water Bath: Place the foil-wrapped pan inside the preheated roasting pan. Pour hot water into the roasting pan to reach halfway up the springform. Bake 50–60 minutes, until the outer edges are set and the center wobbles like set gelatin when nudged.
• Without Water Bath: Bake the springform directly on the center rack at 325°F for 50–60 minutes. Tent loosely with foil if browning too quickly.

Doneness cues: Look for a uniform, silky surface; the center should jiggle but not slosh.

Step 7 – Cool Gradually (Crack Prevention)

1. Turn the oven off and crack the door about an inch. Let the cheesecake rest inside for 1 hour.
2. Transfer to a rack to cool to room temperature.
3. Cover and refrigerate at least 6 hours, preferably overnight, for a fully set, sliceable texture.

Step 8 – Unmold, Garnish, and Serve

1. Run a thin knife around the pan’s edge; release the springform ring.
2. Garnish with whipped cream, gingersnap crumbs, or pear slices if desired.
3. Slice with a long, sharp knife dipped in hot water and wiped dry between cuts for clean edges.

Pro Tips for Success

1. Room-temp ingredients only. Cold cream cheese leads to lumps that are hard to smooth out without overmixing.
2. Keep mixer speed low. Gentle mixing prevents excess air, reducing chances of cracks and a puffy, soufflé-like rise.
3. Trust the jiggle test. Pull the cheesecake while the center still wobbles slightly; carryover heat finishes the set.
4. Cool in stages. A rapid temperature drop can cause the custard to contract and crack. The oven rest, then room-temp cool, then chill keeps everything gradual.
5. Crust compression matters. Press the crumbs firmly—especially up the sides—so slices hold together neatly.
6. Knife + heat = tidy slices. Warm, wipe, slice, repeat. It’s the simplest way to keep edges pristine.

Flavor Variations

1. Vanilla Bean & Pear Cheesecake
   Add seeds scraped from ½ vanilla bean to the batter and steep the empty pod with a tablespoon of warm cream for 10 minutes (discard pod). Intensifies aroma without extra sweetness.
2. Honey-Ginger Pear Cheesecake
   Whisk 2 tablespoons honey into the batter and finish the cooled cake with a light honey drizzle. Honey’s floral notes flatter ripe pears.
3. Almond-Pear Twist
   Replace ¼ of the gingersnap crumbs with finely ground almonds and add ¼ teaspoon almond extract to the batter. Top with a scatter of toasted slivered almonds after chilling.
4. Cardamom Pear Cheesecake
   Swap half the ground ginger for ¼ teaspoon ground cardamom. This adds a gentle, citrusy perfume that pairs beautifully with pears.
5. Crispy Crumble Finish
   After the cheesecake chills, sprinkle the top with gingersnap crumble (reserved crumbs tossed with a teaspoon of melted butter and a pinch of sugar). Adds texture and a bakery look.

Serving Suggestions

• Clean, classic slice: One narrow wedge, a dollop of lightly sweetened whipped cream, and a single thin pear fan on top.
• Pear pairing: Serve with fresh pear slices tossed in a touch of lemon juice for color and brightness.
• Warm-cool contrast: A side of warm, unsweetened applesauce or a quick pear compote (pear cubes simmered briefly with a splash of water and pinch of sugar) offers gentle contrast.
• Coffee or tea: A simple hot beverage balances the richness and showcases the spice notes.

Storage and Freezing Instructions

• Refrigerate: Keep tightly covered in the fridge for up to 4 days. If pre-slicing, separate slices with parchment.
• Freeze (best without garnish): Wrap the whole cheesecake (or individual slices) in plastic wrap and then foil. Freeze up to 2 months. Thaw overnight in the refrigerator, then garnish and serve.
• Transport tip: Chill the pan and cake well; carry in a cake keeper on a chilled sheet pan (acts like a cold plate) to help it travel safely.

Nutrition Facts (Per Serving)

Approximate values for 1 of 12 slices. Actual values vary by brand and crust thickness.

FAQ About Ginger Pear Cheesecake

Final Thoughts

This ginger pear cheesecake recipe brings together everything we love about a showpiece dessert: a crisp, spiced crust, a fruit layer that tastes like the best part of a pear tart, and an ultra-creamy cheesecake that slices like a dream. With thoughtful technique—low-speed mixing, a steady 325°F bake, and slow cooling—you’ll get a dependable, bakery-quality result every time. Make it once for a special occasion, and it will quickly become your go-to holiday centerpiece and cold-weather favorite.

Ginger Pear Cheesecake

This Ginger Pear Cheesecake combines a crisp gingersnap crust, tender sautéed pears, and a silky vanilla cheesecake filling spiced with a whisper of ginger. Perfect for cozy holidays and elegant gatherings, it delivers nostalgic flavor and bakery-worthy presentation—make-ahead friendly and easy to slice.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 10 hours hrs

Course Dessert

Cuisine American

Servings 12 slices

Calories 420 kcal

Ingredients

  

Gingersnap Crust

• 2 cups gingersnap cookie crumbs finely crushed
• 6 tablespoons unsalted butter melted and slightly cooled
• 2 tablespoons light brown sugar
• 1 pinch fine salt

Pear Layer

• 2 firm Bosc pears peeled, cored, thinly sliced
• 1 tablespoon unsalted butter
• 1.5 tablespoons granulated sugar adjust to pear sweetness
• 0.5 teaspoon ground ginger
• 1 pinch fine salt
• 1 teaspoon lemon juice optional

Cheesecake Batter

• 24 ounces brick-style cream cheese or Neufchâtel room temperature
• 1 cup granulated sugar
• 0.5 cup sour cream room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon molasses optional
• 3 large eggs room temperature

Optional Garnishes

• optional whipped cream for serving
• optional candied or fresh pear slices
• optional crumbled gingersnaps or ground ginger for dusting

Instructions

 

• Preheat oven to 325°F (163°C). Line bottom of 9-inch springform with parchment, grease the sides, and wrap with foil for water bath if using. Boil water and preheat roasting pan.
• Stir together gingersnap crumbs, brown sugar, and salt. Add melted butter and mix. Press into pan bottom and sides. Chill while making pears and filling.
• Melt butter in skillet. Add pear slices, sugar, ginger, and salt. Cook 3–5 minutes until softened and glossy. Stir in lemon juice if using. Cool to room temp.
• Beat cream cheese on low until smooth. Add sugar gradually, then mix in sour cream, vanilla, and molasses. Add eggs one at a time, mixing gently and scraping bowl.
• Arrange pears on crust. Pour in batter, smooth top, tap pan to release air bubbles. Use toothpick to pop surface bubbles.
• Bake in water bath or directly at 325°F for 50–60 minutes until set edges and jiggly center. Tent with foil if browning too fast.
• Turn off oven, crack door, and rest 1 hour. Cool on rack, then refrigerate at least 6 hours or overnight.
• Unmold cheesecake. Garnish with whipped cream, pear slices, or gingersnap crumbs if desired. Slice with a hot, clean knife.

Notes

Use room-temperature dairy and low mixing speed for a smooth texture. Sauté pears lightly to reduce moisture. Chill overnight for clean slices and best flavor.

Keyword cheesecake recipe, ginger pear cheesecake, gingersnap crust, holiday dessert, pear cheesecake