Honey Ginger Pear Cheesecake Recipes

HONEY PEAR CHEESECAKE

Steps:

• Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

HONEY GINGER PEAR CHEESECAKE

Steps:

• Preheat oven to 350 F.
• In a blender, combine cereal, coconut oil, and dates. Press into pan and set aside.
• Blend the cream cheese and greek yogurt until the texture is smooth.
• Pour into a bowl, then lightly mix in the sugar, vanilla, egg whites, honey, lemon, ginger, and cinnamon.
• Pour over crust and bake for about about 1 hour.
• To test if the cheesecake is finished, ensure that the outside of the cheesecake has lightly hardened and the middle is still soft.
• Allow to cool in oven for about 30 minutes, then refrigerate for several hours (about 4 hours).
• Slice the pear into thin slices and lay flat on a baking sheet.
• Drizzle the slices with cinnamon and 1 Tbsp of honey, then bake at 375 for about 10-15 minutes.
• Add the roasted pear slices to the cooled cheesecake, then drizzle the remaining honey over the entire cake.
• Serve and enjoy!

PEAR-GINGERSNAP CHEESECAKE

Steps:

• Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
• Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
• Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute.
• Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup.

PEAR-TOPPED CARAMEL CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, dulce de leche and cornstarch. Add eggs; beat on low speed just until combined. Pour over crust. Arrange pears over top; sprinkle with ginger., Bake at 325° for 65-75 minutes or until center is just set and top of cheesecake appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

GINGER AND HONEY CHEESECAKE

Steps:

• Crust-in a bowl, mix cookie crumbs and butter; press into the bottom of a 9-inch greased springform pan and freeze.
• Filling-in a large mixer bowl, beat cream cheese and sour cream on med-high for 3 minutes.
• Mix in flour, brown sugar, and honey until well blended, about 2 minutes.
• Add eggs, one at a time, beating after each addition.
• Add candied ginger, ground ginger, and cinnamon.
• Pour batter over crust.
• Bake in a preheated 350° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on a rack for 2 hours.
• Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
• Pipe whipped cream around border of cheesecake; sprinkle with ground ginger and cinnamon.

HONEY-PEAR PRESERVES WITH GINGER

Steps:

• Wash and sterilize 5 half-pint canning jars and rings.
• Combine all ingredients except ginger root.
• Cook for about 15 minutes, stirring occasionally, until the mixture is of spreading consistency.
• Spoon hot mixture into hot sterilized jars to within 1/2-inch from top.
• Slice ginger root (no need to peel) into 5 slices. Add a slice of ginger to each jar, pushing it into the preserves.
• Seal with new lids and rings and process in a boiling water bath for 5 minutes.
• Remove from water and listen for "ping" to make sure the jars seal. Store in a cool, dark spot. Let sit to age and get ginger flavor melded, for about 1-2 weeks before using.