Nuts and Pears Cheesecake
Indulge in the perfect harmony of sweet, nutty, and fruity flavors with this luxurious Nuts and Pears Cheesecake. Featuring a buttery graham cracker crust, a lusciously smooth cream cheese filling infused with fresh, juicy pears and crunchy mixed nuts, and topped with a glossy brown sugar nut glaze, this dessert is unforgettable. Every bite offers a delightful balance of textures and flavors, from the velvety cheesecake to the rich, caramelized topping. Ideal for festive gatherings or a show-stopping dinner party treat, this cheesecake is as beautiful as it is delicious. With easy-to-follow steps and a combination of wholesome ingredients, this 9-inch cheesecake serves up to 12, making it perfect for sharing. Treat your guests to this sophisticated dessert that's sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 200 grams Graham crackers (crumbled)
- 115 grams Unsalted butter (melted)
- 680 grams Cream cheese (softened)
- 150 grams Granulated sugar
- 120 grams Sour cream
- 120 ml Heavy cream
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 medium Fresh pears (peeled and diced)
- 100 grams Mixed nuts (chopped)
- 25 grams Brown sugar
- 2 tablespoons Water
- 1 teaspoon Cornstarch
Instructions
Preheat the oven to 160°C (325°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, combine crumbled graham crackers and melted butter. Mix until the crumbs are evenly coated and press the mixture into the bottom of the springform pan to form a crust.
Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
In a large mixing bowl, beat cream cheese and granulated sugar together until smooth and creamy. Add sour cream, heavy cream, and vanilla extract, and mix well.
Add the eggs one at a time, beating after each addition until fully incorporated.
Gently fold in the diced pears and half of the chopped nuts into the cream cheese mixture.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for 1 hour.
While the cheesecake is cooling, prepare the nut topping. In a small saucepan, combine brown sugar, water, and cornstarch. Cook over medium heat until the sugar dissolves and the mixture thickens, about 3-4 minutes.
Remove from heat and mix in the remaining chopped nuts. Let the mixture cool slightly.
Once the cheesecake is completely cooled, spread the nut topping evenly over the surface.
Refrigerate the cheesecake for at least 4 hours or overnight before serving. Slice and enjoy!
Nutrition Facts
Calories |
6445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.6 g | 619% | |
| Saturated Fat | 260.3 g | 1302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1742 mg | 581% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 455.9 g | 166% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 296.1 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1177 mg | 91% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2299 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
