2 to 3Bartlett or Comice pearspeeled, cored and sliced
1tablespoonunsalted butter
½cupsgranulated sugar
¼cupsbrown sugar
½teaspoonground cinnamon
¹â„₈ teaspoonground allspice
¹â„₈ teaspoonground ginger
Crust
60gingersnap cookiesabout 2 inches in diameter
1tablespoonbrown sugar
3tablespoonunsalted buttermelted
pinchsalt
Cheesecake
32ozcream cheeseroom-temperature
1 ¼cupspowdered sugar
1 ½tablespoonall-purpose flour
pinchsalt
¼cupvanilla ice creammelted
½cupyogurtfull-fat
1tablespoonmaple extract
5eggsroom temperature
pear compote
Instructions
Pear Compote
In a medium saucepan over medium-high heat, combine all ingredients. Stir continuously until pears soften and sauce is fragrant and slightly sticky, 15 to 20 minutes. Set aside.
Crust
Preheat oven to 350°F. Grease the sides and bottom of a 9-inch springform pan and line the bottom with parchment paper.
In the bowl of a food processor or blender, add gingersnap cookies and brown sugar and pulse until coarse crumbles form. Slowly add melted butter; add salt and pulse.
Once mixture is wet, transfer to greased and lined springform pan. Using the back of a measuring cup, push crust into place so it lines bottom and edges of pan. Bake for 12 to 15 minutes.
Cheesecake
Preheat oven to 350°F.
In a bowl of a stand mixer fitted with the whisk attachment, add cream cheese and beat on medium speed until completely smooth. Add powdered sugar, flour, salt, melted ice cream, yogurt and maple extract and beat once more; batter should be completely smooth. Reduce mixer to low speed and add first egg. Make sure to incorporate first egg completely before adding next egg; continue until all eggs are incorporated.
Pour batter into prepared crust and bake for 60 to 70 minutes. Turn off oven and let cheesecake rest in warm oven for another 30 minutes.
Remove from oven and let cool completely. Refrigerate overnight. Top with pear compote and serve.
Notes
- Pears: I've given very specific pears based on how they cook. These are some of the best for a compote. But you can switch them out for others or apples. It just might not cook the same.- Room temperature: A lot of the ingredients need to be at room temp to make sure that the ingredients whip and incorporate fully.