Chocolate and Pear Cheesecake

Name: Chocolate and Pear Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: Cookies 1 ½ cup; Butter 3.5 oz; Pears 2.67 cups; Cream cheese 1 ¼ cup; Dark chocolate 10.6 oz; Powdered sugar 0.8 cup; Cornstarch ½ cup; Whole milk 3 ½ tbsp; Eggs medium 3; Water 4 spoonfuls; Sugar 1 spoonful; Cinnamon powder 1 pinch; Lemon juice ½; Pears 1

it fr es de br

502

Calories per serving

Vegetarian

Energy Kcal 502
Carbohydrates g 52.4
of which sugars g 35.6
Protein g 7.4
Fats g 29.3
of which saturated fat g 16.93
Fiber g 1.4
Cholesterol mg 122
Sodium mg 163

Difficulty: Average
Prep time: 30 min
Cook time: 60 min
Serving: 10
Cost: Average
Note plus the time to cool the base: 30 min in the fridge or 15 minutes in the freezer; cooling time of the cheesecake: at least 4 hours in the fridge

PRESENTATION

Chocolate pear cheesecake is one of those desserts that really, really surprises people in the best way. I mean, the combo of sweet pears and rich dark chocolate makes this chocolate and pear cheesecake recipe feel kinda fancy. But you know what? It's honestly just a fun twist on the classic. What's different here are the bits of tender, caramelized pear inside. Juicy bite, every forkful. Seriously good stuff.

The base is all about that smooth cream cheese, which—let's be real—gets even better after chilling in the fridge. People love how this chocolate pear cheesecake comes out cool and moist, making it perfect when you want something refreshing. Especially in summer, when everyone's hunting for chilled desserts. Instead of a plain cheesecake, you get a pear and chocolate cheesecake that’s bursting with different textures and flavors. So, it never feels boring or heavy. Which is great.

Some folks like to add their own creative touches. Maybe decorate the top with more sliced pears, extra shavings of dark chocolate, or even a sprinkle of nuts for a crunchy finish. Thing is, the pears don’t just bring sweetness—they also make the whole thing a little lighter and more fun. Whether you’re into baked desserts or usually go for easy chocolate pear cheesecake options, this version—with the baked and chilled steps—gives you a silky texture that’s hard to beat. For sure.

It really works as a chocolate pear dessert for parties or just a casual get-together. Every slice feels a little special, thanks to those soft, caramelized pear chunks and the deep chocolate flavor. And look, since there are a bunch of different pear cheesecake variations out there, you can play around with the toppings or how much chocolate you want. Some even add a drizzle of caramel for extra indulgence. So, next time you need something a little more interesting than a regular cheesecake or chocolate pear tart, this chocolate and pear cheesecake recipe totally gives you that extra bit of wow. Really, it does.

INGREDIENTS

502

Calories per serving

Ingredients for the base (for a 9-inch cake pan): Cookies 1 ½ cup (180 g); Butter 3.5 oz (100 g)

For the cream: Pears 2.67 cups (400 g); Cream cheese 1 ¼ cup (300 g); Dark chocolate 10.6 oz (300 g); Powdered sugar 0.8 cup (100 g); Cornstarch ½ cup (80 g); Whole milk 3 ½ tbsp (50 ml); Eggs 3 - medium; Water 4 spoonfuls; Sugar 1 spoonful; Cinnamon powder 1 pinch; Lemon juice ½

For garnish: Pears 1

Preparation

How to prepare Chocolate and Pear Cheesecake

To prepare the chocolate and pear cheesecake, start by preparing the base: place the dry cookies in the mixer and blend until finely ground 1. Melt the butter in a saucepan and, in the meantime, transfer the ground cookies to a bowl. Gradually add the melted butter to the ground cookies, mixing everything well 2. Butter a cake pan, preferably with a removable bottom, with a diameter of 9 inches, and then line the bottom and sides with parchment paper (learn how by reading the Cooking School: lining a cake pan with parchment paper, here). Pour the crumbled cookies into the cake pan lined with parchment paper and press the cookie base firmly with a spoon 3. Chill the mixture in the refrigerator for half an hour or in the freezer for about ten minutes.

Now focus on the cream: clean the pears by peeling and seeding them 4, then cut them into cubes 5. Place the cubed pear in a non-stick pan and cook with the lemon juice 6.

Add a pinch of cinnamon 7, a tablespoon of sugar 8, and 4 tablespoons of water. Then let it cook for a few minutes until the pears are soft and fairly dry. Once ready, set them aside in a bowl and let them cool 9.

Now prepare the chocolate to be combined with the cream cheese: place the dark chocolate in a bowl 10 and set it in a saucepan filled halfway with water. Then turn on the heat and melt the chocolate in a double boiler. In a separate bowl, place the fresh cream cheese and powdered sugar and mix the two ingredients with an electric beater. Then add the melted chocolate and mix 11. Once you have a smooth mixture 12, transfer it to a stand mixer (or a large bowl to work with an electric mixer), add the eggs, and start the beaters.

While the beaters are running, slowly add the milk. Mix everything well and add the sifted cornstarch 13. When the mixture is smooth and homogeneous, turn off the stand mixer and add the pears, mixing with a spatula 14. Your chocolate cream cheese mixture will then be ready. Take the now firm cookie base from the fridge and fill it with the cream 15. Bake in a static oven for one hour at 338°F (if using a convection oven, bake at 302°F for 50 minutes). Once the cheesecake is cooked, let it cool in the fridge for 4 hours. With the pear set aside for decoration, garnish the cake as you prefer, for example by cutting the pear into thin slices and arranging them in a fan shape.

Storage

The chocolate and pear cheesecake keeps in the refrigerator, covered with plastic wrap, for 3-4 days. Alternatively, you can freeze it, preferably dividing it into portions in appropriate food containers. Remember to thaw it slowly in the refrigerator.

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