Menu
Honey Pecan Cheesecake Honey Pecan Cheesecake
Lemon Mascarpone Cheesecake Lemon Mascarpone Cheesecake
Lavender Honey Cheesecake Lavender Honey Cheesecake
Lemon Raspberry Cheesecake Lemon Raspberry Cheesecake
Gingerbread Cheesecake Gingerbread Cheesecake
Chocolate Banana Cheesecake Chocolate Banana Cheesecake
Lemon Ricotta Cheesecake Lemon Ricotta Cheesecake
Banana Cream Cheesecake Banana Cream Cheesecake
Strawberry Cheesecake Strawberry Cheesecake
Banana Cheesecake Banana Cheesecake
Lemon Poppy Seed Cheesecake Lemon Poppy Seed Cheesecake
Lemony White Chocolate Cheesecake Lemony White Chocolate Cheesecake
Chocolate Peanut Butter Cheesecake Chocolate Peanut Butter Cheesecake
Almond Apple Cheesecake Almond Apple Cheesecake
Pink Grapefruit Cheesecake Pink Grapefruit Cheesecake
Cheesecake Pie Cheesecake Pie
Baklava Cheesecake Baklava Cheesecake
Lovely Lemon Cheesecake Lovely Lemon Cheesecake
Peanut Butter and Jelly Cheesecake Peanut Butter and Jelly Cheesecake
Blueberry Cheesecake Blueberry Cheesecake

Honey Pear Cheesecake

Add a Review
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 1-1/2 hours + chilling

Makes

12 servings

Updated: Jun. 27, 2023
We grow pear trees, so I’m always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. —Nancy Zimmerman, Cape May Court House, New Jersey
Honey Pear Cheesecake
Honey Pear Cheesecake Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1-1/2 cups crushed gingersnap cookies (about 30)
  • 1/4 cup sugar
  • 4 to 6 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup honey, divided
  • 1 tablespoon lemon juice
  • 2 teaspoons minced fresh gingerroot
  • 4 large eggs, room temperature, lightly beaten
  • 3 peeled and chopped medium pears (about 1-1/2 cups), divided
  • 1/3 cup golden raisins
  • 1 tablespoon butter
  • 1 cup chopped pecans, toasted

Directions

  1. Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan.
  2. Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath.
  3. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
  4. In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

Test Kitchen Tips
  • Pick a mild flavor honey so it doesn't cover up the delicate flavor of the pears. Look for orange blossom, clover or alfalfa honey.
  • Bartlett pears would be our first choice. Their flavor is stronger than most other pears and can stand up to the other strong flavors in this cake.
  • Need to soften cream cheese quickly? Submerge the unopened, foil-wrapped blocks in warm water for 5-10 minutes.
  • To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes, or cook in a skillet over low heat until lightly browned, stirring occasionally.

    • Nutrition Facts

    1 slice: 552 calories, 36g fat (17g saturated fat), 142mg cholesterol, 374mg sodium, 54g carbohydrate (40g sugars, 3g fiber), 8g protein.