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Crisp Pear Cheesecake Delight with fresh pear slices on top

Pear Crisp Cheesecake

A delightful fusion of creamy cheesecake and a crunchy, aromatic pear topping that makes it a must-try dessert.
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Prep Time 30 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 7 ounces Biscoff cookie crumbs Creates a unique, spiced crust.
  • 1/4 cup unsalted butter, melted Combines with cookie crumbs.
For the topping
  • 1/2 cup old-fashioned oats Lends a hearty, chewy texture.
  • 1/3 cup all-purpose flour Acts as a binding agent in the topping.
  • 3 tablespoons packed light brown sugar Provides a hint of caramel flavor.
  • 1 teaspoon ground cinnamon Adds depth and aroma.
  • 1/4 teaspoon salt Balances sweetness.
  • 3 tablespoons unsalted butter, softened Brings richness to the topping.
For the cheesecake filling
  • 24 ounces cream cheese, softened Delivers smooth, tangy flavor.
  • 1 cup granulated sugar Sweetens the filling.
  • 3 large eggs Helps set the cheesecake.
  • 1 teaspoon vanilla extract Adds a lovely aroma.
  • 1 teaspoon ground cinnamon Enhances flavor.
  • 1/2 cup sour cream Adds creaminess.
For the pears
  • 2 medium pears, chopped Juicy and sweet, can be peeled if preferred.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the Biscoff cookie crumbs and melted butter until evenly moistened. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 15 minutes until set, then remove and let cool slightly.
  3. In a large mixing bowl, blend the softened cream cheese and granulated sugar using an electric mixer set to medium speed until smooth and creamy.
  4. Add the eggs one by one, mixing well after each addition. Next, mix in the vanilla, ground cinnamon, and sour cream until fully incorporated.
  5. Pour the cheesecake batter over your cooled crust, spreading it evenly.
  6. In another bowl, mix the oats, flour, brown sugar, ground cinnamon, and salt. Blend in the softened butter until the mixture resembles crumbly bits.
  7. Scatter the bite-sized pieces of pear evenly over the cheesecake batter, then crumble the oat mixture generously over the pears.
Baking
  1. Bake in the oven for 15 minutes at 350°F (175°C).
  2. Lower the oven temperature to 200°F (93°C) and bake for another 2 hours and 10 minutes.
  3. Once baking time is complete, turn off the oven but allow the cheesecake to sit inside for an additional 2 hours.
Chill
  1. Remove the cheesecake from the oven, run a knife around the edges, and let it cool completely.
  2. Cover and chill in the refrigerator overnight before serving.

Notes

Use room temperature cream cheese and eggs for a smoother batter. This cheesecake can be made ahead of time as it tastes even better after a day in the fridge. Consider serving warm slices with whipped cream.