byChristine |Food| 12.15.23
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Honey Pear Ginger Cheesecake that’s sweet, creamy, and perfect for any occasion! With hints of ginger, cinnamon, roasted pear slices, and a drizzle of honey, every slice is so good. Whether you’re taking this cheesecake to a holiday party or just craving a wholesome treat at home, every bite is full of flavorful creamy cheesecake goodness!
Table of Contents
- Honey Pear Ginger Cheesecake Recipe Overview
- What You’ll Need
- How to Make Honey Pear Ginger Cheesecake
- Storing Leftovers
- Variations/Toppings
- Jump to the Recipe
Honey Pear Ginger Cheesecake Recipe
This Honey Pear Ginger Cheesecake recipe is full of so many of the best fall and winter flavors! The gluten-free crust is made with oats, coconut oil (or butter), and a cinnamon sugar maple syrup mixture. The filling is so creamy, with wholesome yogurt, sweet honey, and the right amount of ginger for spice and depth. Top it all off with roasted honey pears for such a treat!
If you’re looking for something unique and impressive to bring to your holiday table, then this Honey Pear Ginger Cheesecake is for you. I absolutely love this dessert, and I know you will, too!
You’ll Also Love: Healthier Gingerbread Cookies Recipe
What You’ll Need
Crust
- Gluten-free rolled oats
- Sugar
- Cinnamon
- Coconut oil – or butter(melted).
- Maple syrup
Filling
- Cream cheese
- Yogurt
- Sugar
- Honey
- Vanilla extract
- Egg whites
- Lemon juice/zest
- Freshly grated ginger – if you want the ginger to stand out even more, add a little extra ginger powder.
- Cinnamon
- Salt
Topping
- Pears– thinly sliced.
- Honey
- Cinnamon
How to Make Honey Pear Ginger Cheesecake
While it does take a little time to actually bake and chill the cheesecake, the hands-on time to make the crust, filling, and topping is actually fairly quick and simple! Here’s how to make a Honey Pear Ginger Cheesecake:
1. Blend & Press Crust
Combine oats, sugar, cinnamon, coconut oil (or melted butter), and maple syrup in a food processor. Pulse until evenly smooth. Press into a springform pan.
2. Make Cheesecake Filling
Blend cream cheese and yogurt together, then transfer to a mixing bowl and combine with sugar, honey, vanilla, egg whites, lemon juice and zest, ginger, cinnamon, and salt.
3. Bake & Chill Cheesecake
Pour over the crust in the pan and bake for 50-60 minutes, or until set. After the cheesecake cools completely, let it set in the fridge for at least 4 hours.
4. Make Pear Topping
Thinly slice pears, drizzle with honey and cinnamon, then place on a baking sheet and bake until tender.
5. Top Cheesecake
Add the pears over the cheesecake and drizzle with extra honey!
TIP: Use a Mandoline Slicer to get really thin pear slices for the topping! It really makes such a difference and saves so much time.
Storing Leftovers
It’s best to store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. It can also be wrapped and frozen in an airtight container for up to 3 months! When ready to enjoy, simply thaw it out in the fridge.
Variations/Toppings
The honey pear topping on this cheesecake is already SO good, but here are a few extra ways to really take things up a notch:
- Whipped Cream
- Caramel Sauce
- Chopped Candied Ginger
- Lemon Zest
- Chopped Walnuts
- Extra Honey Drizzle
More Fall & Winter Desserts You’ll Love
- Apple Blackberry Crumble Fruit Bake
- Gluten-Free Pumpkin Bars
- Strawberry Cheesecake Bars
- Vegan Butterfinger Cheesecake
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4.98 from 118 votes
Print Recipe
Honey Ginger Pear Cheesecake
Honey Pear Ginger Cheesecake that's sweet, creamy, and perfect for any occasion! With hints of ginger, cinnamon, roasted pear slices, and a drizzle of honey, every slice is so good. Whether you're taking this cheesecake to a holiday party or just craving a wholesome treat at home, every bite is full of flavorful creamy cheesecake goodness!
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 12 Servings
Calories: 434 kcal
Author: Christine McMichael
Equipment
Ingredients
Crust
- 2 cups gluten-free rolled oats
- 2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 6 Tablespoons coconut oil or butter (melted)
- 1 Tablespoon maple syrup
Filling
- 24 ounces cream cheese
- 1 cup yogurt
- 1/2 cup sugar
- 1/3 cup honey
- 1 Tablespoon vanilla extract
- 1/2 cup egg whites
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 Tablespoon fresh grated ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Topping
- 2 medium pears (sliced)
- 1/4 cup honey
- 2 teaspoons cinnamon
Instructions
Combine all the ingredients for the crust in a food processor.
Process for about 20 seconds or until well combined.
Press into a greased springform pan. Set Aside.
Preheat the oven to 350 degrees F.
Blend the cream cheese and yogurt in a blender until smooth.
Transfer to a mixing bowl and mix with all remaining filling ingredients.
Transfer to the pan and pour on top of the crust.
Bake for about 50-60 minutes or until it looks set.
Let cool at room temperature for 30 minutes, then transfer to the fridge to set for at least 4 hours.
Slice the pears into thin strips.
Add to a baking sheet with parchment paper and drizzle with half of the honey and the cinnamon.
Bake at 375 degrees F for 15 minutes.
Top the cheesecake with the pears and drizzle with the remaining honey. Enjoy!
Video
Notes
- Use a Mandoline Slicer to get really thin pear slices for the topping! It really makes such a difference and saves so much time.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days.
- It can also be wrapped and frozen in an airtight container for up to 3 months! When ready to enjoy, simply thaw it out in the fridge.
Nutrition
Serving: 1 Slice | Calories: 434 kcal | Carbohydrates: 44 g | Protein: 7 g | Fat: 27 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 0.2 g | Cholesterol: 75 mg | Sodium: 300 mg | Potassium: 228 mg | Fiber: 3 g | Sugar: 31 g | Vitamin A: 965 IU | Vitamin C: 2 mg | Calcium: 100 mg | Iron: 1 mg
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