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.
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.
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.
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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:
- 12″ springform pan
- Aluminum Foil
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.
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
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.
Servings: 12
Calories: 683kcal
Equipment
- 12" Springform Pan
Ingredients
Crust
- 3 cups Graham Crackers 2 1/2 little packages
- 1 1/2 sticks Butter melted
- 1/2 cup Pecans
- 1/4 cup brown sugar
- 1/4 cup white sugar
Filling
- 4 8 oz packages Cream Cheese
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1 16 oz container sour cream
- 1/2 cup orange juice
- 1/2 teaspoon vanilla extract
- 5 eggs
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
Jamie
Friday 28th of February 2014
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.
Savannah McQueen
Tuesday 7th of May 2013
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
Annie
Monday 4th of February 2013
Your cake looks so good! I have never seen the cake topping like this!
Claire Justine
Sunday 3rd of February 2013
Thanks for sharing with us at Creative Mondays, featuring this week :)
Kathryn Ferguson Griffin
Sunday 3rd of February 2013
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