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Pear Cheesecake

Total Time

Prep: 20 min. + chilling Bake: 45 min. + cooling


12 servings

My family has always had a fondness for pears, so desserts that feature them, such as this cheesecake, are popular at my house.—Jennifer Short, Omaha, Nebraska


  • 1-1/2 cups reduced-fat graham cracker crumbs (about 8 whole crackers)
  • 1 cup sugar, divided
  • 1/3 cup butter, melted
  • 2 cans (15 ounces each) pear halves, drained
  • 3 packages (8 ounces each) cream cheese, softened
  • 3 tablespoons all-purpose flour
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 cup milk
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon zest


  1. In a small bowl, combine cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1-1/2-in. up the sides of a greased 9-in. springform pan; refrigerate for 30 minutes. Place pear halves cut side down on crust.
  2. In a bowl, beat cream cheese and remaining sugar until smooth. Add flour; beat well. Add eggs; beat on low speed just until blended. Add the milk, lemon juice and zest; beat just until blended. Pour over pears.
  3. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.

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