Description

Imagine biting into a slice of heaven – creamy, rich, and bursting with the subtle sweetness of ripe pears. Pear Delight Cheesecake Bars combine the luxurious texture of classic cheesecake with the elegant flavor of perfectly poached pears, all atop a spiced gingersnap crust. Perfect for any occasion, these bars are easy to prepare, stunning to serve, and guaranteed to impress.

Ingredients

Scale

For the Gingersnap Crust:

1½ cups gingersnap cookie crumbs
⅓ cup unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt

For the Cheesecake Filling:

3 ounces cream cheese, room temperature
¾ cup unsalted butter, softened
2 cups all-purpose flour
1¼ cups granulated sugar (divided)
2 large eggs, room temperature
1 teaspoon vanilla extract
¾ cup sour cream
¾ teaspoon kosher salt
1¾ teaspoons baking powder

For the Poached Pears:

12 ounces ripe Anjou pears, sliced ⅛-inch thick
480 mL water
400 grams granulated sugar
1-inch piece fresh ginger, finely chopped
1 teaspoon ground cinnamon
1 tablespoon lemon juice

Optional Add-ins:

3 tablespoons chopped crystallized ginger

For the Maple Bourbon Sauce:

½ cup pure maple syrup
¼ cup bourbon (or apple juice for non-alcoholic)
2 tablespoons unsalted butter
¼ cup heavy cream

Instructions

Prepare the Gingersnap Crust:
- Preheat oven to 350°F (175°C).
- Mix gingersnap crumbs, melted butter, sugar, and a pinch of salt until texture resembles wet sand.
- Press mixture firmly into a parchment-lined 9×13 inch baking pan.
- Pre-bake crust for 10 minutes, then let cool.
Poach the Pears:
- Combine water, sugar, ginger, cinnamon, and lemon juice in a saucepan.
- Bring to a simmer, then add sliced pears.
- Poach for 10-20 minutes until tender. Remove and let cool completely.
Prepare Cheesecake Filling:
- Lower oven temperature to 325°F (160°C).
- Beat cream cheese and butter until smooth.
- Add 1 cup sugar, eggs, and vanilla extract, mixing on medium speed.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually incorporate dry ingredients, followed by sour cream. Fold in crystallized ginger if using.
Assemble the Cheesecake Bars:
- Spread cheesecake filling evenly over cooled crust.
- Arrange poached pear slices on top.
- Bake at 325°F for 35-40 minutes, until edges are set and center slightly jiggly.
- Cool completely, then refrigerate for at least 2 hours.
Prepare the Maple Bourbon Sauce:
- Combine maple syrup, bourbon, butter, and heavy cream in a saucepan.
- Simmer over medium heat, stirring frequently, until slightly thickened (about 5-7 minutes). Let cool.

Serve:
- Drizzle bars with maple bourbon sauce.
- Optionally, garnish with pear fans, cinnamon sugar, or edible flowers.

Notes

You can make these bars up to 3 days ahead. Store in an airtight container in the fridge.
Freeze bars individually wrapped for up to 3 months.
Swap the gingersnap crust for a graham cracker crust for a milder flavor.
For a non-alcoholic sauce, replace bourbon with apple juice.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Desserts
Cuisine: American

Nutrition

Calories: 360
Fat: 19g
Carbohydrates: 44g
Protein: 4g