Description
This decadent cheesecake features a buttery graham cracker crust, a creamy cardamom-infused filling, and a luscious spiced pear topping. It’s an elegant yet easy dessert perfect for celebrations or cozy gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (or gingersnap crumbs for extra spice)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- 3 (8oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 medium pears (Bosc or Anjou), peeled, cored, and sliced
- 2 tablespoons unsalted butter
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 2–3 whole cardamom pods (optional, remove before serving)
- 1/4 cup water
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs, granulated sugar, pinch of salt, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy (2-3 minutes). Scrape down the bowl halfway through.
- Add granulated sugar and mix until combined.
- Beat in eggs, one at a time, mixing gently and scraping the bowl after each addition. Do not overmix.
- Add sour cream, vanilla extract, ground cardamom, ground cinnamon, and salt. Mix until smooth and glossy.
- Pour filling over the cooled crust and smooth the top.
- Bake at 350°F (175°C) for 50-55 minutes. The edges should look set, but the center will have a gentle wobble.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then move to a rack to cool completely at room temperature.
- Cover and refrigerate at least 4 hours, or overnight.
- While cheesecake chills, peel, core, and slice pears.
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar, ground cardamom, ground cinnamon, optional cardamom pods, and a pinch of salt.
- Add pears, water, and lemon juice. Simmer for 5-8 minutes, stirring occasionally, until pears are tender but still hold their shape. Let cool completely.
- Once cheesecake is chilled, remove from pan. Spoon spiced pears on top, drizzling any juices over.
- Slice with a sharp, warm knife for clean slices.
Notes
For gluten-free, use gluten-free graham crackers or gingersnaps. Let all dairy and eggs come to room temperature before mixing. Don’t overmix after adding eggs to prevent cracks. If cracks appear, cover with pears. For clean slices, use a hot, wiped knife. Cheesecake can be made a day ahead and freezes well (without pears).
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12th of cheesecake
- Calories: 410
- Sugar: 23
- Fat: 28
- Carbohydrates: 34
- Fiber: 2
- Protein: 7
Keywords: cheesecake, spiced pear, cardamom, dessert, fall, holiday, easy cheesecake, creamy, fruit topping, baking, Thanksgiving, Christmas