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maple cheesecake with pear and ginger and bourbon maple sauce

Maple Cheesecake Recipe with Pears and Bourbon Maple Sauce

This Maple Cheesecake is perfectly smooth and creamy, with bits of pear and ginger in the cheesecake for an amazing dessert! This maple cheesecake is sure to be a hit on your holiday dessert table or anytime you are craving cheesecake!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 3 hours
Course Dessert
Servings 12
Calories 298 kcal

Ingredients
 
 

For the Poached Pears

  • 2 to 3 pears Bartlett or Bosc preferred, peeled and cored
  • 480 mL water
  • 400 grams granulated sugar
  • 1 inch piece of fresh ginger root peeled and finely chopped
  • 1 teaspoon ground cinnamon

For the Bourbon Maple Sauce

  • 240 mL real maple syrup
  • 2 tablespoons butter softened
  • 60 mL heavy cream
  • ¼ teaspoon sea salt
  • ½ to 1 tablespoon bourbon to taste

For the Crust

  • 170 grams gingersnap crumbs
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 70 grams butter, at room temperature

For the Cheesecake Batter

  • 680 grams blocks cream cheese, full fat, at room temperature
  • 125 grams granulated sugar
  • 2 tablespoons all-purpose flour
  • 125 grams sour cream, at room temperature
  • 80 mL real maple syrup
  • 2 teaspoon vanilla extract
  • 3 large eggs at room temperature
  • The poached pears and ginger save about ⅓ of the pears for the topping

Instructions
 

Poach the Pears and Ginger

  • In a medium saucepan, heat the water and sugar until the sugar has dissolved. Add the peeled and cored pears, the peeled and chopped ginger root, and cinnamon.
  • Simmer until the pears are soft, about 8 minutes. Remove from the water and set aside to cool completely.

Make the Bourbon Maple Sauce

  • Simmer the maple syrup in a saucepan until it reaches 230 to 235 degrees F. Remove from heat and immediately whisk in the heavy cream, butter, salt, vanilla, and bourbon. (The bourbon is optional but delicious!)
  • Pour the sauce into a heatproof container and refrigerate until needed. Do not tighten a lid onto the container while the sauce is still hot!

Make the Gingersnap Crust

  • Place the gingersnap cookies in a food processor and pulse until you have fine crumbs. If you don't have a food processor, place the cookies in a large ziploc bag, seal, and roll and smash with a rolling pin until the cookies are fine crumbs.
  • Add the sugars to the gingersnap crumbs and mix well. Add the melted butter and mix until completely combined.
  • Spray a springform pan well on the bottom and the sides. Pour the gingersnap mixture into the pan, and press it in with your hand or a flat-bottomed glass or measuring cup.
  • Chill the crust until firm, about 10 minutes in the freezer will do it!
  • Bake at 375F for 10 minutes. Remove from the oven and set aside to cool completely.

Make the Cheesecake

  • With a stand mixer or a handheld mixer, mix the cream cheese on med-low until completely smooth. Do not mix on high as this will create air pockets in your cheesecake.
  • Once the cream cheese is smooth, add the sugar and flour and mix until combined.
  • Turn off the mixer, add the sour cream, and scrape the sides and bottom of the bowl. Mix again on medium-low until smooth and combined.
  • With the mixer on medium-low, add the maple syrup and vanilla. Then add the eggs one at a time, mixing until each egg is incorporated.
  • Scrape down the bowl one more time and mix on low until smooth.

Assemble

  • Finely dice the ginger root and cut the pears into bite-sized pieces. Keep about ⅓ of the pears and ginger aside to top the cheesecake. Place the other ⅔ of the pears and ginger in the cooled gingersnap crust. Spread them out into an even layer.
  • Pour the cheesecake filling over the pears. Run a knife through the filling to pop any air bubbles.
  • Bake the cheesecake at 325 F for one hour. Turn the oven off and crack the door open (I use a wooden spoon to wedge it open). Let the cheesecake cool for 30 minutes.
  • After 30 minutes, run a knife or offset spatula around the edge to release the cheesecake from the sides of the pan. Leave the cheesecake in the oven with the door wedged open for another 30 minutes.
  • Remove from the oven, release the springform sides, and chill completely at room temperature. Then cover and refrigerate for at least 3 hours or overnight.

To Serve

  • Slice the cheesecake, top with some of the reserved pears and ginger, and drizzle with Maple Bourbon Sauce. Enjoy!

Video

Nutrition

Serving: 1gCalories: 298kcalCarbohydrates: 63gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 11mgSodium: 147mgPotassium: 94mgFiber: 1gSugar: 53gVitamin A: 140IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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