Pear-Topped Caramel Cheesecake Recipe

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Sweet pears and rich caramel never tasted better than they do in this pleasing fall cheesecake. The arrangement of sliced pears on top of the dessert is sure to make a stunning impression. —Fay Brown, Wichita Falls, Texas
TOTAL TIME: Prep: 45 min. Bake: 65 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 65 min. + chilling
MAKES: 12 servings


  • 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
  • 3 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup packed brown sugar
  • 3/4 cup sour cream
  • 3/4 cup dulce de leche
  • 2 tablespoons cornstarch
  • 4 eggs, lightly beaten
  • 2 medium pears, peeled and cut into 1/4-inch slices
  • 1 teaspoon ground ginger

Nutritional Facts

1 slice: 591 calories, 37g fat (22g saturated fat), 176mg cholesterol, 467mg sodium, 55g carbohydrate (36g sugars, 1g fiber), 11g protein.


  1. In a small bowl, combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°.
  2. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, dulce de leche and cornstarch. Add eggs; beat on low speed just until combined. Pour over crust. Arrange pears over top; sprinkle with ginger.
  3. Bake at 325° for 65-75 minutes or until center is just set and top of cheesecake appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.
Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Originally published as Pear-Topped Caramel Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p143

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