No-Bake Brown Sugar Cheesecake with Spiced Pears
Make this no-bake cheesecake for Thanksgiving this year! Your guests will love the creamy brown sugar filling, and the gingersnap crust and spiced pear cranberry topping will steal the show! Easy, make-ahead recipe.
Servings: 4 (doubles easily)
Calories: 556kcal
Ingredients
For the Spiced Pear Topping
- 2 fresh pears (choose a firm variety such as Bartlett or D'Anjou)
- 1 tablespoon unsalted butter
- 1/3 cup fresh cranberries
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons lemon zest (zest of half a lemon)
For the Brown Sugar Cheesecake
- 3/4 cup gingersnap crumbs (about 9 cookies, ground in the food processor)
- 6 ounces cream cheese, softened
- 1/4 cup brown sugar, loosely packed
- 1 cup heavy cream, cold
Instructions
To Make the Spiced Pear Topping:
- Peel and core the pears, and dice into 1/2-inch pieces.
- Heat a small skillet with the butter, then add the pears, cranberries, sugar, ginger, and lemon zest, and cook on medium-high heat, stirring occasionally, until the pears are softened slightly and the cranberries are just beginning to burst.
- Cool completely.
To Make the Brown Sugar Cheesecake:
- Divide the gingersnap crumbs equally between 4 small jars.
- Place the cream cheese and brown sugar in a large mixing bowl and cream together until fluffy.
- Using the whip attachment, slowly drizzle the cold cream in while whipping on medium speed.
- When all the cream has been added, turn the speed up to medium-high and whip until the mixture holds firm peaks.
- Layer the mixture over the gingersnap crumbs, and top with the spiced pear topping.
Nutrition
Calories: 556kcal | Carbohydrates: 43g | Protein: 5g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 136mg | Sodium: 270mg | Potassium: 195mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1533IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg