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Caramel Pear Cheesecake Recipe with Pecan Crust

by 66 Comments

An extraordinary and scrumptious caramel pear cheesecake recipe with a pecan graham cracker crust and pear cheesecake topping recipe.  This pecan crust cheesecake is topped with a pear and pecan glaze recipe. 
 
slice of caramel pear cheesecake recipe
 

Sometimes a girl just wants to bake something way over the top. You know something sweet that makes mouths drop and drool.  You even get that urge?   But we love simple here on the Ranch as much as you do but sometimes you just gotta reach for the sky.  And this Caramel pear cheesecake recipe is just over the moon rich and it is so worth the extra time.  

 

baked cheesecake before adding pear and pecan glaze

 
 This Pear Glazed Cheesecake is an adaptation from several apple pecan glazed cheesecake recipes.  And most of the preparation can be done a day ahead and the pecan glaze made just before serving.  It is a sure winner for your family or guests. Its not just for a special occasion but will make any day of the week special. 
 
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you. 
 

Ingredients for this Caramel Pear Cheesecake Recipe:

Scroll down for the printable recipe

 

Pecan Graham Cracker Crust

  • 3 cups of Graham Crackers (2 1/2 little packages)
  • 3/4 cups  butter, melted (1 1/2 sticks)
  • 1/2 cup of pecans
  • 1/4 cup brown sugar
  • 1/4 cup white sugar

Cheesecake Filling

  • 4- 8oz packages of cream cheese
  • 1 1/2 cups of white sugar
  • 2 Tablespoons of cornstarch
  • 1 -16oz  container of sour cream
  • 1/2 cup orange juice
  • 1/2 teaspoon vanilla extract
  • 5 eggs

Pear cheesecake topping recipe

  • 1/2 cup of butter (1 stick)
  • 1 cup of sugar
  • 1 cup of chopped pecans
  • 2 pounds of pears (about 4)
  • 1/2 cup of whipping cream
  • 1/2 cup of creme de Cassis (black currant liqueur) 

 

Equipment Needed:

 

Instructions for  this Pecan Crust Cheesecake

Pecan Crust Instructions

  • Preheat oven to 350 degrees.
  • Wrap the bottom and sides of a 12 inch springform pan with Aluminum foil to prevent water seepage when baking in the water bath
  • Break up graham crackers and place in a food processor (may be done in two batches, depending on the size of your food processor), add pecans and finely grate them along with the graham crackers.
  • Place the crumb mixture in a bowl and add sugars, mix thoroughly and began adding the melted butter and stir to combine
  • Press the crumb mixture firmly into the bottom of the pan and up the sides of the springform pan
  • Place in oven and bake for 10 minutes, remove to a cooling rack.
 

Cheesecake Filling Instructions:

 
  • In a mixing bowl using an electric mixer add cream cheese, sugar and cornstarch and mix until smooth.
  • Add the remaining ingredients and mix very well until no lumps remain.
  • Pour the mixture into the prepared crust in the springform pan
  • Place in a roasting pan and fill the roasting pan about halfway up the side of the cake pan with water.
  • Carefully place in center of oven and bake for 1 hour and 45 minutes.
  • Remove cake from water bath and place on wire rack. Let cool and refrigerate overnight.
 

Cheesecake Topping Instructions

 
  • Peel and pit pears then chop into 1/2 inch pieces.
  • Melt butter in a medium sauce pan over medium high heat.
  • Add pear pieces and pecans, stirring constantly, cook for about 2 minutes. 4. Add sugar and continue to stir until sugar is melted and mixture comes to a boil.
  • Remove pears and pecans with a slotted spoon and save in a small bowl
  • Keep the butter and sugar boiling at a slow boil, stirring constantly until it turns a pretty amber.
  • Remove from heat and add cream and liqueur, place back on heat and bring to a boil, whisking constantly.
  • Remove from heat, return the pears and pecans to the mixture and allow to cool.
 

To Assemble this caramel pear cheesecake:

 
  • Meanwhile remove cheesecake from refrigerator and carefully remove the sides of the springform pan. Place on cake plate
  • When the topping is cool, carefully spread it over the cheesecake. Place in refrigerator until ready to serve.
 
 

pecan crust cheesecake with caramel pear cheesecake topping recipe

 
 
It’s not that hard to serve one of the best Cheesecakes with a homemade Caramel Pear and Pecan Glaze at your next dinner party or family gathering.  This Caramel Pear and Pecan Glaze over a rich cheesecake is sure to rock your taste buds.
 

Other Amazing desserts you might enjoy:

 

 

Click HERE to save this Glazed Pear and Pecan Crust Cheesecake recipe to Pinterest

Print Recipe
5 from 2 votes

Caramel Pear and Pecan Glaze over Cheesecake Crust

An extraordinary and scrumptious caramel pear cheesecake recipe with a pecan graham cracker crust and pear cheesecake topping recipe.  This pecan crust cheesecake is topped with a pear and pecan glaze recipe. 
Prep Time35 mins
Cook Time1 hr 55 mins
chilling time1 hr
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Caramel Pear Cheesecake, pecan glaze
Servings: 12
Calories: 683kcal
Author: Evelyn

Equipment

  • 12" Springform Pan

Ingredients

Crust

Filling

Topping

  • 1 stick butter
  • 1 cup sugar
  • 1 cup chopped pecans
  • 2 lbs Pears about 4
  • 1/2 cup whipping cream
  • 1/4 cup Creme de Cassis black currant liqueur

Instructions

Crust Instructions

  • Preheat oven to 350 degrees.
  • Wrap the bottom and sides of a 12 inch springform pan with foil to prevent water seepage when baking in the water bath
  • Break up graham crackers and place in a food processor (may be done in two batches, depending on the size of your food processor), add pecans and finely grate them along with the graham crackers.
  • Place the crumb mixture in a bowl and add sugars, mix thoroughly and began adding the melted butter and stir to combine
  • Press the crumb mixture firmly into the bottom of the pan and up the sides of the springform pan
  • Place in oven and bake for 10 minutes, remove to a cooling rack.

Filling Instructions

  • In a mixing bowl using an electric mixer add cream cheese, sugar and cornstarch and mix until smooth.
  • Add the remaining ingredients and mix very well until no lumps remain.
  • Pour the mixture into the prepared crust in the springform pan
  • Place in a roasting pan and fill the roasting pan about halfway up the side of the cake pan with water.
  • Carefully place in center of oven and bake for 1 hour and 45 minutes.
  • Remove cake from water bath and place on wire rack. Let cool and refrigerate overnight.

Topping Instructions

  • Peel and pit pears then chop into 1/2 inch pieces.
  • Melt butter in a medium sauce pan over medium high heat.
  • Add pear pieces and pecans, stirring constantly, cook for about 2 minutes. 4. Add sugar and continue to stir until sugar is melted and mixture comes to a boil.
  • Remove pears and pecans with a slotted spoon and save in a small bowl
  • Keep the butter and sugar boiling at a slow boil, stirring constantly until it turns a pretty amber.
  • Remove from heat and add cream and liqueur, place back on heat and bring to a boil, whisking constantly.
  • Remove from heat, return the pears and pecans to the mixture and allow to cool.

To Assemble

  • Meanwhile remove cheesecake from refrigerator and carefully remove the sides of the springform pan. Place on cake plate
  • When the topping is cool, carefully spread it over the cheesecake. Place in refrigerator until ready to serve.

Nutrition

Calories: 683kcal | Carbohydrates: 85g | Protein: 6g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 133mg | Sodium: 350mg | Potassium: 245mg | Fiber: 4g | Sugar: 66g | Vitamin A: 882IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 2mg


 
 

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Comments

  5. Rox

    That looks delicious, I am not such a great cook. I do OK, but I'd never get my chef on….I'd have to find him first! You put pecans in your crust and orange juice in your cheesecake? Is that for this recipe, or do you use them in all of your cheesecakes?

    Can you taste the OJ?

    Reply

  26. Wanda Ann Olsen

    Evelyn,
    This looks so good, I'm making this first chance I get. Your pictures are beautiful. Thank you for linking it up. I wish I had a pear recipe, I will have to come up with one.
    Wanda Ann

    Reply

  30. Wanda Ann Olsen

    Evelyn,
    I am making this as soon as I get back home. I am also featuring you on Follow Up on Alaska and Link Party today. This recipe totally deserves it.
    Thank you for linking up my friend.
    Wanda Ann @ memoriesbythemile.com

    Reply

  32. Feral Turtle

    OMG….I wish I could put you in my kitchen right now! That looks amazing. I think I will pin this on my "Recipes To Try" board. Just cruising Katherine's blog hop and thought I would say hi!

    Reply

  35. Linda Bouffard

    This is a really cool thing to do as a bunch of bloggers, huh? Love it and the cheesecake glaze. O dear! I love cheesecake and the pear glaze.. just ramps it up, doesn't it? Thanks for being a bloggy friend, Linda

    Reply

  39. Miz Helen

    Could I please have an extra serving of glaze on mine please? Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  48. Christine

    Oh my goodness… does that ever look GOOD!!

    Thanks so much for partying with me last week at The DIY Dreamer… From Dream To Reality! I’m really looking forward to seeing what you share tomorrow evening!

    Reply

  49. Shannon Barefoot

    Oh my gosh! I really want a piece of that right now!! That looks so good 🙂 Thanks for linking up to The Weekly Creative.

    Shannon @ Sewing Barefoot

    Reply

  50. Jann Olson

    YUM! You had me at caramel. It really is beautiful. I am sure that it is delicious as well. I no longer have a springform pan. I think I need to get one again. Thanks for sharing with SYC.
    hugs,
    Jann

    Reply

  51. Lisa @ Grandmas Briefs

    This looks heavenly. I'd have to make it without the pecans, though, as my husband doesn't care for nuts. I bet it would still be delicious. Thank you for sharing in the GRAND Social.

    Reply

  53. Jill @Two Yellow Birds Decor

    Oh my that looks Delish!!! Thanks so much for sharing at Thursday's Temptation. I am going to be featuring this at tonights link party! Wahoo!
    Jill

    Reply

  54. Tanya-Lemonsforlulu.com

    Great use of pears, my goodness that looks amazing! Love the caramel sauce! Thanks for sharing this at One Creative Weekend!

    Reply

  58. Diane

    Just wanted you to know that your recipe is being featured to today on foodie friday. Will be pinning and tweeting it this week too. Thanks again for being part of our party.

    Reply

  59. Connie

    All the way through reading this post my brain was repeating "oh my gosh!" It looks so good I can't stand it! Thanks for linking with me 🙂

    Reply

  60. Becolorful

    Oh my. I think I just put on two pounds just looking at it but I would be it is well worth a few extra trips to the gym. 😀 Thanks for sharing.
    p

    Reply

  62. Kathryn Ferguson Griffin

    Oh, sweet Lord, this looks good!!! Thank you for sharing this at the Make it Pretty Monday party at The Dedicated House. Hope to see your prettiness again on Monday. Toodles, Kathryn @TheDedicatedHouse

    Reply

  65. Savannah McQueen

    I cannot think of an adjective to describe how wonderful this cake looks. Your husband is one lucky man. Thanks for sharing at Saturday Dishes! -Savannah

    Reply

  66. Jamie

    5 stars
    Oh my goodness, this cake looks so fabulous! If pears and caramel aren't a great enough combination, throw in the cheesecake and I'm definitely excited for this one! Pinning.

    Reply

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