Spiced Pear & Ginger Cheesecake

Preparation time: 30 minutes
Cooking time: 45 minutes

An interesting take to cheesecake as it offers seasonal flavours – Christmas spices paired with pears- an great combo.

This Spiced Pear and Ginger Baked Cheesecake is from Rachel Allen.

Spiced Pear & Ginger Cheesecake

Spiced Pear & Ginger Baked Cheesecake


butter, for greasing
450g cream cheese
150g caster sugar
4 eggs, beaten

For the poached pears
50g caster sugar
1 cinnamon stick
1 star anise
3 whole cloves
4 pears, peeled, quartered and cored

For the biscuit base
175g gingernut biscuits
1 teaspoon ground ginger
1 teaspoon mixed spice
75g melted butter

Serves 8 to 10


  1. Start by poaching the pears. Poach the pears by placing the sugar and spices in a saucepan with 200ml of water and set over a medium heat.
  2. Heat the syrup, stirring until the sugar has dissolved, then raise the heat and bring to the boil. Reduce the heat to a simmer, then add the pears and cover with a disc of baking parchment.
  3. Simmer for 10 minutes or until the pears have softened, then remove from the syrup and place on a plate to cool. Reserve the poaching syrup.
  4. Preheat the oven to 180C/160C fan/gas 4. Butter the sides and base of a 23cm diameter spring-form cake tin with 6cm sides, making sure the base is upside down, so there’s no lip and the cake can slide off easily when cooked.
  5. Prepare the biscuit base. Place the biscuits, ground singer and mixed spice in a food processor and whiz for a few minutes until the mixture resembles coarse breadcrumbs. Add the melted butter and whiz again just until well mixed.
  6. Tip the mixture into the prepared cake tin, spreading it out evenly to cover the bottom of the tin and pressing it down firmly.
  7. For the cheesecake topping, pour the pear-poaching syrup into a bowl, using a sieve to catch the whole spices. Keep the whole spices. You can use it as decoration for the cheesecake.
  8. Add the cream cheese, sugar and eggs and whisk together until well mixed and smooth.
  9. Arrange the pears in a single layer on the biscuit base. Next pour over the cream-cheese mixture. Bake for about 40–45 minutes or just until golden on top. The cheesecake will be slightly cracked on top and should wobble a little in the middle when you gently shake the tin.
  10. Remove from the oven and allow to cool in the tin, and then place it in the fridge and leave to set for 2 hours.

Place the whole spices on top of the cheesecake as decoration.

Spiced Pear & Ginger Cheesecake

‘Christmas’ Cheesecake

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