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Honey Pear Cheesecake

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

By Taste Of Home Editorial Team

Recipe by Nancy Zimmerman

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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


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.
    • Test Kitchen Approved

    Honey Pear Cheesecake

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    Prep Time 25 min
    Cook Time 1 hour 30 min
    Yield 12 servings

    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
    Text Ingredients

    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.

    Nutrition Facts

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

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