Home Recipes No Bake Pear Cheesecake

No Bake Pear Cheesecake

Cheesecake is often time consuming and a bit labor intensive when you bake it the traditional way in a water bath. The pears are gently cooked in a brown sugar syrup infused with cinnamon. It adds a nice warm, aromatic touch to the delicate fruit

Featuring USA Pears

Ingredients

	Cheesecake
180 g	crushed gingersnap cookies
6 tbsp	unsalted butter, melted, slightly cooled
340 g	cream cheese, room temperature
80 ml	sour cream or creme fraiche
90 g	confectioners’ sugar, powdered sugar
120 ml	heavy cream
	Topping
1	large, ripe USA Pear, medium chop
60 ml	water
100 g	dark brown sugar, packed
1	cinnamon stick, optional

Step 1
Pulse gingersnap cookies in a food processor until ground. Combine with melted butter until moistened. Divide among four serving containers* and press cookie crumbs to the bottom to form the crust. Set aside.
Step 2
In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sour cream and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing. Add confectioners’s sugar and heavy cream. Mix on low speed until mixture is smooth.
Step 3
Divide cheesecake batter among prepared serving containers. Use a mini offset spatula, or the back of a spoon, to level cheesecake batter. Cover and store in fridge for at least 30 minutes, up to overnight.
Step 4
Meanwhile, place chopped pears in a heavy bottomed sauce pot. Add water, brown sugar, and optional cinnamon stick. Set over medium heat and cook until sugar has melted. Stir often to ensure sugar does not burn at the bottom of the pot. Once sugar has melted, remove from heat. Set aside until cheesecake is chilled.
Step 5
Spoon pears and syrup over chilled cheesecakes. Serve immediately.

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Dinner, Lunch, Main Courses, Vegetarian or Vegan

No Bake Pear Cheesecake

Ingredients

Cheesecake

Topping

Step 1

Step 2

Step 3

Step 4

Step 5

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