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Across photo of slice of Honey Pear Ginger Cheesecake on a plate.
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Honey Ginger Pear Cheesecake

Honey Pear Ginger Cheesecake that's sweet, creamy, and perfect for any occasion! With hints of ginger, cinnamon, roasted pear slices, and a drizzle of honey, every slice is so good. Whether you're taking this cheesecake to a holiday party or just craving a wholesome treat at home, every bite is full of flavorful creamy cheesecake goodness!
Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 Servings
Calories 434kcal
Author Christine McMichael

Equipment

Ingredients

Crust

  • 2 cups gluten-free rolled oats
  • 2 Tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 6 Tablespoons coconut oil or butter melted
  • 1 Tablespoon maple syrup

Filling

  • 24 ounces cream cheese
  • 1 cup yogurt
  • 1/2 cup sugar
  • 1/3 cup honey
  • 1 Tablespoon vanilla extract
  • 1/2 cup egg whites
  • 1 Tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1 Tablespoon fresh grated ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Topping

  • 2 medium pears sliced
  • 1/4 cup honey
  • 2 teaspoons cinnamon

Instructions

  • Combine all the ingredients for the crust in a food processor.
  • Process for about 20 seconds or until well combined.
  • Press into a greased springform pan. Set Aside.
  • Preheat the oven to 350 degrees F.
  • Blend the cream cheese and yogurt in a blender until smooth.
  • Transfer to a mixing bowl and mix with all remaining filling ingredients.
  • Transfer to the pan and pour on top of the crust.
  • Bake for about 50-60 minutes or until it looks set.
  • Let cool at room temperature for 30 minutes, then transfer to the fridge to set for at least 4 hours.
  • Slice the pears into thin strips.
  • Add to a baking sheet with parchment paper and drizzle with half of the honey and the cinnamon.
  • Bake at 375 degrees F for 15 minutes.
  • Top the cheesecake with the pears and drizzle with the remaining honey. Enjoy!

Video

Notes

  • Use a Mandoline Slicer to get really thin pear slices for the topping! It really makes such a difference and saves so much time.
  • Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days.
  • It can also be wrapped and frozen in an airtight container for up to 3 months! When ready to enjoy, simply thaw it out in the fridge.

Nutrition

Serving: 1Slice | Calories: 434kcal | Carbohydrates: 44g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 300mg | Potassium: 228mg | Fiber: 3g | Sugar: 31g | Vitamin A: 965IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg