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The Hood Magazine

Caramel Pear Cheesecake

Mar 28, 2018 09:51AM ● By The Hood Magazine

Caramel Pear Cheesecake

Serves: 8


●       1 ½ cups chocolate graham cracker crumbs

●       3 tablespoons sugar

●       ⅓ cup butter, melted

●       3 pears, sliced

●       Caramel sauce for drizzle

●       4 (8 ounce) packages cream cheese, softened

●       1 cup sugar

●       1 teaspoon vanilla

●       4 eggs

●       Chocolate sauce for drizzle

●       ¼ cup toffee, crushed


1.      Heat oven to 325 degrees

2.      Combine graham cracker crumbs, sugar and butter. Press mixture onto bottom of 9-inch springform pan.

3.      Place a layer of sliced pears on top of crust. Drizzle with caramel.

4.      Beat softened cream cheese, sugar and vanilla with mixer until blended. Add eggs, one at a time, mixing on low speed. Pour mixture over crust.

5.      Bake 55 minutes or until center is almost set. Turn oven off and do not open door. Let sit in warm oven for roughly 45 minutes - 1 hour.

6.      Take out of oven. Run knife around rim of pan to loosen cake. Cool on counter for 30 minutes then remove rim of springform pan.

7.      Refrigerate cheesecake for four hours.

8.      Top cheesecake with another later pears, drizzle with caramel and chocolate sauces and sprinkle crushed toffee on top. Enjoy!