Spiced PEAR cheesecake

The passion for cheese cake for all seasons, at least in my house, and then today I present a cheese cake with spiced pears and ginger. I know that this is a dessert that is at its best with a compote of strawberries or red fruit (try to believe the recipe for the cheese cake strawberries), with a slightly acidic fruit as apricot or with caramelized lemon. But in the fall you do? It makes the cheese cake with a compote spiced from pears, cinnamon, star anise, cardamom and cloves. autumn and warm flavors that marry well with the scent of vanilla and cream with the extra touch of muscovado I used for the base. In addition, It is a sweet extremely simple and I'm sure will be appreciated by all, young and old. You know the saying on pears, cheese and farmer?


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  • 250 grams Type Grand Cereal biscuits
  • 150 grams of butter
  • 120 grams of muscovado or brown
  • 600 grams of Philadelphia
  • 150 grams of sugar
  • 3 whole eggs
  • 100 grams of cream
  • 20 grams of corn starch
  • the juice of half a lemon
  • 1 teaspoon natural vanilla extract
  • a pinch of salt
  • three Williams pears at the right point of ripeness
  • the juice of an organic orange
  • 30 grams of muscovado
  • 50 grams caster sugar
  • cinnamon as required
  • 2 cloves
  • 1 piece of star anise
  • a cardamom seed engraved


For the cheesecake with stewed pears spicy, Preheat the oven to 180 degrees static. For the base of the cheesecake, blend the biscuits and muscovado sugar to the mixer (or the cane if you do not find the muscovado) until they are completely crushed. Melt the butter in a pan and add to cookies to obtain a homogeneous mixture. Grease the baking tray, pour the mixture and level on the bottom and on the sides with the help of a spatula, making it adhere well. Put the pan in the refrigerator for at least an hour.

For the cream cheesecake with stewed spiced pears a bowl fitted with electric whisk the eggs with the sugar and vanilla until mixture is smooth, add cheese and then slowly, stirring constantly, lemon juice, the starch, salt and cream. Pour the cream into the Pan and bake at 180 degrees for 30 minutes. Then turn down the oven to 160 degrees and cook for another 30 minutes. Allow to cool.

For compost: Wash and slice the pears. Put them in a pan with the sugar cane, granulated sugar and spices, then cook everything on high heat until the pears will not begin to caramelize. Then combine the orange juice and continue cooking, always on medium-high heat, until it has formed a dense composed. Remove the anise, cloves and cardamom berry and allow to cool the pear compote. Pour the cooked fruit cheesecake on and leave the cheesecake at least two hours before serving. I suggest you prepare the cheesecake with stewed spiced pears with one day in advance: the flavors are blended to perfection and eat it will be a pleasure. Bon appétit!

Spiced PEAR cheesecake

Spiced PEAR cheesecake

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Isabel 15 November 2014 at 21:59

So to me the cheesecake love it! But with this pear and cinnamon compote I go into a visible 😉 I usually eat it without anything, because I like the taste of the cake itself, but I would like to accompany it with your made
Good really
Hi Isabel

Sicilians creative in the kitchen 16 November 2014 at 16:56

Thanks Isabel, you know I love the spiciness, both sweet both salty and sweet quest and’ just in my comfort zone…I embrace ada

Micaela 15 November 2014 at 17:30

WOW! How wonderful! Beautiful and should be very good!!! :))) You are very good!

Sicilians creative in the kitchen 15 November 2014 at 18:18

hello Micaela, really are you that you are too good! You'll deserve a thick slice… I embrace you, ADA


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