Gingersnap-Pear Cheesecake
Gingersnap-Pear Cheesecake: The perfect fall and Thanksgiving dessert! This cheesecake is so easy to make, and it’s absolutely delicious. You will love the combination of ginger and pear flavors. Thank you for trying out this recipe!
Ingredients
Easy-to-find ingredients:
- 7 tbsp butter melted, unsalted, see notes for a vegan substitution
- 2 cups gingersnaps crushed
- 3 small pears any kind, ripe, peeled, cored, and sliced
- ¼ tsp ginger ground
- 2 cups cream cheese at room temperature
- 1 ¼ cups sugar
- 2 large eggs at room temperature
- 4 tsp vanilla extract
- 8 oz. sour cream at room temperature
Instructions
A pear-fect cheesecake!
- Preheat the oven to 350° F.
- In a springform pan, toss to combine the butter and gingersnaps. Bake for 25–30 minutes.
- In a mixing bowl, combine the ginger and pears, then pour into the cooled gingersnap crust. Set them aside.
- Using an electric mixer, beat the cream cheese, sugar, eggs, and vanilla extract. Mix until everything is combined.
- Over the cooled crust, arrange the ginger and sliced pear, then pour in the cream cheese mixture. Bake for 40 minutes or until the top is set.
- In a separate bowl, combine the sour cream and the sugar with vanilla extract. Pour over the baked cheesecake, and bake again for 10 minutes.
- Allow to cool completely before serving and refrigerate for at least 3-4 hours.
- Serve and have fun!
Notes
Vegan substitution-optional!
- Butter: Look for a dairy-free, or homemade.
- Eggs: I highly recommend using flax seeds as they are easy to find.
- Granulated sugar: use raw sugar rather than refined sugar.
- Cream cheese & sour cream: It's either homemade or store-bought; if store-bought make sure they are dairy and completely organic.