Gingersnap-Pear Cheesecake

This round for Get Your Chef On... really stumped me. Pears!

What? What the Pear am I going to bake?

I have to say: this is why I LOVE being a part of this cooking challenge. It pushes me get creative in the kitchen. I would never in my wildest dreams bake a Gingersnap-Pear Cheesecake. Like never!

But- I did!
I even had to purchase a new kitchen gadget: Springform Pan! Fun right?!

6 Tablespoons butter, melted
1 1/2 Cups mashed gingersnaps {about 40 cookies}
2 small ripe pears {any kind}, peeled, cored, and sliced 1/8 inch thick
1/4 t. ground ginger
1 1/4 Cup Sugar
16 ounces cream cheese, room temperature
2 eggs, room temperature
3 t. vanilla extract
1 cup sour cream, room temperature

{Original recipe found here}

 Pre-heat Oven to 350
 In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 15 minutes. {I doubled the crust}
  In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly.
 In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears.
 Bake until the top is barely set but still slightly wobbly, about 50 minutes.
 Transfer pan to a wire rack but leave oven on.
 In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes.
 Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

Slice some up and enjoy it with a cup of joe!


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The 36th AVENUE


  1. I felt the same way, I was like pears? but I do love me some gingersnaps!

  2. Congrats on your first Springform pan!! LOL Lots of uses for those. Ok, this looks delicious and I am glad I am not competing against YOU! ;) I love gingersnaps too.. Loving this challenge - thanks so much for hosting! xoxo, Claire

    1. (PS: Can you reply to my comments now?? I have tried all sorts of things and seems like only some Blogger users have trouble…)

  3. Looks fantastic! What to go on using the springform pan. I've never attempted to use one. :)

  4. Very delicious. I love the ginger snaps and the topping. It makes an ordinary cheesecake into extraordinary!

    Thanks so much for hosting.
    Joanne/Winelady Cooks

  5. Oh you! Once again you've made me drool! I'm glad I wasn't the only one that was stumped this round. Lol!

  6. My husband LOVES (LOVES!!!) pears. I showed him this, and he has been drooling over it and has now asked I make it. I told him eventually. I can never make guarantees in my life, lol. Not on when I'll make a dessert at least, lol. This looks delish and we will be tasting it ... eventually. :)

  7. Wow! I think you are a genius for using gingersnaps for the crust, instead of graham crackers! Good thinking!

    Thanks for hosting this great challenge!

    I'm your newest follower via FB. Please come visit me over at My Sesame Seed Buns sometime!

  8. Yum! Gingersnap crust? Amazing. (Pinned it!)

  9. Holy YUMMMMMM! It looks amazing, and somebody is getting some mad photog skillz!

  10. Ummmm hello amazing picture!!! Someone's getting nifty with the photo editing! Yummy recipe too! I'd try it, but I don't bake ;-)

  11. Oh wow, I would never think of putting pear in a cheesecake. That looks fabulous!! Thanks for linking up :o)

  12. Looks gorgeous, Jenn. This is beyond my creativity in the kitchen putting fruit in the cheescake. Well done!

  13. Seriously, every time I look at this my mouth waters. I love the idea of putting the fruit at the bottom instead of on top!

  14. Ohhhhh, looks sooo good!

    Already your follower hopping by, blogging @ Lipoid Pneumonia, Breast Cancer & Petroleum Jelly

  15. My husband loves gingersnaps... I'm not sure I am a fan of the pears, but I am thinking apples would taste amazing ... :-)


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