Spiced Poached Pear Gingerbread Cheese Cake

Spiced Poached Pear Gingerbread Cheese Cake

This cheesecake features Rodelle Wassail Mulling Spices and Vanilla Beans. It is simply elegant, festive, and delicious.

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Time

90 minutes

Difficulty

easy

Yields

8 servings

Ingredients

Spiced Poached Pears

For the Crust

  • 1 12-oz box gingersnap cookies, crushed (for best results, pulse in a food processor until finely ground)
  • 1/2 cup butter, melted

For the Filling and Topping

Directions

For the Spiced Poached Pears

  • In a large skillet or saucepan, heat the water and stir the sugar and Wassail until dissolved. Add the cinnamon stick and the split vanilla bean pod. Bring to a boil, then reduce to a simmer.
  • Peal, core, and quarter the pears. Add to the water.
  • Simmer, turning often, until pears are cooked through, but still are firm, about 10-20 minutes.
  • Lift out with slotted spoon and set on a dish and cover until ready to use.

Crust

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine the crushed gingersnaps and butter.
  • Press into a 10-inch springform pan, working the crumbs over the bottom and up the sides.
  • Place the pan on a baking sheet and bake the crust for 20 minutes.

For the Filling and Topping

  • Slice the pears into thin sections. 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.
  • Mix in the vanilla extract and scraped vanilla bean seeds.
  • 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 bean seeds.
  • Pour over the cheesecake and bake for 8 more minutes.
  • Transfer to a wire rack and cool to room temperature.
  • Garnish as desired. Make pear flowers, or dust with crushed gingersnaps.
  • Cover and refrigerate for at least 4 hours before serving.

Inspired By Rodelle

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