Food and Recipes Desserts Cakes Maple-Pecan-Pear Cheesecake Be the first to rate & review! You'll have a hard time saving this pretty dessert for the end of the meal. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Published on August 16, 2021 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Christine Keely Active Time: 25 mins Cool Time: 2 hrs Chill Time: 6 hrs Total Time: 10 hrs 15 mins Servings: 12 Jump to recipe This fall, we're shining a light on one of the most underrated fall fruits: Pears. Apples have historically gotten all of the attention, but these fall fruits are just as sweet. This Maple-Pecan-Pear Cheesecake is a true show-stopper. A cheesecake is always an appropriate dinner party finale, but this version is perfect for the autumn months. This cheesecake really makes the most of pear season, with the fruit folded into the cheesecake batter itself and used to top the finished product. This recipe calls for Bartlett pears. Available in red or green, this kind brightens and turns sweeter as it ripens, unlike other pears, and imparts a light, floral flavor to this cheesecake. We simply adore the chunks of tender pear baked throughout the cheesecake, but the wow-factor comes from the maple-glazed pear and pecan topping. Compared to a denser New York-style cheesecake, this version is lighter and slightly tangy from the sour cream. To achieve a really smooth texture, ensure that your cream cheese is at room temperature. A water baths may seem daunting, but it produces a perfectly flat, just-cooked cheesecake. Simply wrap your pan well with aluminum foil to prevent water from seeping in and creating a soggy crust. Cheesecake is a great make-ahead dessert; you could make the cheesecake up to 3 days in advance, then simply make the topping day-of and top just before serving. Ingredients Crust 1 ½ cups graham cracker crumbs ½ cup finely chopped toasted pecans ¼ cup granulated sugar 6 tablespoons butter, melted Filling 3 (8-oz.) pkg. cream cheese, at room temperature 4 large eggs 1 cup granulated sugar ¾ cup sour cream 2 tablespoons all-purpose flour 2 teaspoons vanilla extract 3 ½ cups chopped peeled firm-ripe Bartlett pears, divided (from about 4 pears) ⅓ cup pure maple syrup ¼ teaspoon ground ginger ½ cup chopped toasted pecans Directions Prepare the Crust: Preheat oven to 325°F. Wrap outside of a 9-inch springform pan with aluminum foil. Stir together graham cracker crumbs, pecans, sugar, and butter in a bowl until combined. Firmly press into bottom and 1½ inches up sides of prepared pan. Bake until set, 12 minutes. Remove from oven; cool 15 minutes. Move oven rack to bottom position. Leave oven on. While Crust bakes, prepare the Filling: Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Add eggs, 1 at a time, beating well after each addition. Add sugar, sour cream, flour, and vanilla; beat on medium speed until smooth and combined, about 2 minutes. Fold in 1½ cups of the chopped pears until evenly distributed. Pour into slightly cooled Crust. Place springform pan in a large roasting pan, and place roasting pan on oven rack in bottom position. Carefully add enough hot water to roasting pan to come halfway up sides of springform pan. Bake at 325°F until center is set, about 1 hour and 15 minutes. Remove cheesecake from water bath. Carefully remove and discard foil from pan. Let cheesecake cool completely in pan on a wire rack, about 2 hours. Wrap in plastic wrap; chill at least 6 hours or up to 3 days. Cook maple syrup, ground ginger, and remaining 2 cups chopped pears in a large skillet over medium-high, stirring often, until pears are just tender and maple syrup has thickened, 10 minutes. Remove from heat. Stir in pecans; cool 10 minutes. To serve, remove from pan; spoon warm pear mixture over chilled cheesecake. Rate it Print