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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. 
Course Dessert
Cuisine American
Keyword Caramel Pear Cheesecake, pecan glaze
Prep Time 35 minutes
Cook Time 1 hour 55 minutes
chilling time 1 hour
Total Time 3 hours 30 minutes
Servings 12
Calories 683kcal
Author Evelyn


  • 12" Springform Pan





  • 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


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.


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