Pear crumble cheesecake recipe

Pear Crumble Cheesecake

A delicious combination of two great puddings - a cheesecake & an autumnal style pear crumble 

Course Dessert
Keyword Cheesecake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12


Cheesecake and Base

  • 300 g Plain Digestive Biscuits
  • 150 g Unsalted Butter
  • 500 g Mascarpone
  • 150 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 170 ml Fresh Double Cream


  • 330 g Seasonal Pears
  • 50 g Organic Coconut Sugar
  • 60 g Plain Flour
  • 30 g Caster Sugar
  • 30 g Unsalted Butter
  • 1 tbsp Toffee Sauce


  1. Preheat fan oven to 180 degrees 

  2. In a food processor grind the digestive biscuits 

  3. Melt the unsalted butter in the microwave for 30 seconds or so and in a bowl combine the biscuit and melted butter and mix well

  4. In a round 8 inch non-stick springform pan, add the biscuit and flatten until smooth and level with the back of a tablespoon. Place into the fridge to chill while you carry on with the rest of the cheesecake

    (If like me you don't actually have a springform pan then a normal round 8 inch tin will do as long as it is deep. Use a little parchment paper cut to fit the inside of the edges and the bottom, this will make it easier to remove from the pan when ready)

  5. Peel, wash and cut up the pears into small chunks and add to a saucepan with the coconut sugar over a medium heat. Cook until soft and the coconut sugar has started to thicken into a light syrup (10-15 minutes) then add a couple of splashes of water, stir and remove from the heat 

  6. Using a sieve and a clean bowl, drain the sautéed pear into the sieve and leave to cool while letting the bowl catch all the coconut syrup, leave to one side

  7. In another bowl add the unsalted butter, plain flour and sugar and using your thumb and fingers prepare the crumble mix - do this until the crumble resembles breadcrumbs

  8. Line a small baking tray with some parchment paper and pour the crumble mix and level out - bake in the oven for 10 -15 minutes or until the crumble topping has turned a light golden brown colour - remove and leave to cool in a bowl 

  9. Cover the crumble, pear and syrup with some cling film and refrigerate until needed 

  10. In a large mixing bowl add the mascarpone, icing sugar, vanilla extract, ground cinnamon and double cream and using a hand whisk, whisk together until combined well 

  11. Spoon the whole amount of cheesecake mix on top of the biscuit base and slowly smooth the top until it covers all of the pan

  12. Refrigerate for a minimum 6 hours or over night 

  13. Once you are ready to assemble the cheesecake, remove everything from the fridge and slowly remove the cheesecake from the pan carefully and place on to on a dinner plate or serving plate

  14. Spoon onto the sautéed pears, sprinkle over as much of the crumble as you desire

  15. Add a tablespoon of toffee sauce to the coconut syrup and mix well, drizzle over the whole top of the cheesecake and serve

  16. Keep refrigerated for up to 3 days