Pear Cider Cheesecake Recipe

Prepare pan

Preheat the oven to 400°F (205°C). Line a 9-inch springform pan (or 9-inch round cake pan) with a double layer of parchment paper, ensuring the paper extends at least 2–3 inches above the rim to allow the Basque cheesecake to puff without spilling over. Lightly butter the parchment.

Make crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon salt. Pour in melted butter and stir until the mixture is evenly moistened and holds together when pressed.

Press crust: Press the crumb mixture into the bottom of the prepared pan in an even layer, about 1/4 inch thick, using the bottom of a measuring cup. Transfer to the oven and bake for 8 minutes to set. Remove and let cool while you prepare the filling.

Reduce oven temperature: After the crust bake, reduce the oven temperature to 450°F (230°C). This higher temperature will create the characteristic deeply browned top of a Basque cheesecake.

Beat cream cheese and sugar: In a large mixing bowl or the bowl of a stand mixer, beat the room-temperature cream cheese with 1 cup granulated sugar on medium speed until very smooth and no lumps remain, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs: Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overbeat; keep the mixture smooth.

Add remaining wet ingredients: With the mixer on low, pour in the heavy cream, sour cream and vanilla and mix until combined. Scrape down sides and bottom to ensure even mixing.

Dry ingredients and final mix: Sprinkle the flour and 1/2 teaspoon salt over the batter and fold or mix on low just until incorporated and smooth. The batter will be fairly loose — this is normal for Basque-style cheesecake.

Assemble and bake: Pour the filling over the pre-baked crust in the prepared pan. Smooth the top lightly. Place the pan on a rimmed baking sheet to catch any drips and bake at 450°F (230°C) for 18–25 minutes, until the top is deeply golden to dark brown and the center still jiggles slightly. Rotate the pan halfway through if your oven has hot spots.

Cool: Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 2 hours. The center will settle and set as it cools. For best texture, chill in the refrigerator for 2–4 hours or overnight before glazing, though you may glaze at room temperature if short on time.

Reduce cider: In a small saucepan, combine 1 cup pear cider and 1/2 cup sugar. Bring to a simmer over medium heat and cook until the liquid is reduced to about 1/3 cup and slightly syrupy, about 12–15 minutes. Watch carefully to avoid burning.

Add pears and finish: Add the diced fresh pear and 1 teaspoon lemon juice and simmer 2–3 minutes until the pear pieces are just tender.

Thicken: Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering cider-pear mixture and cook for 30–60 seconds until the glaze thickens and becomes glossy. Remove from heat and swirl in 1 teaspoon butter if using, for extra shine. Taste and adjust sweetness or acidity if needed.

Cool slightly: Let the glaze cool to lukewarm so it’s pourable but not hot (about 10–15 minutes). If you chilled the cheesecake, bring glaze to near room temperature so it doesn't shock the cake.

Glaze the cake: When the cheesecake is set and ready, gently pour the pear cider glaze over the center of the cake, allowing it to spread toward the edges but not necessarily cover the deeply browned top completely. Spoon extra diced pears on top as garnish if desired.

Chill briefly: After glazing, refrigerate the cheesecake for 30–60 minutes to let the glaze set slightly. This makes slicing cleaner.

Serve: Run a thin knife around the pan edge if needed, remove the springform ring, and transfer to a serving plate. Sprinkle a pinch of flaky sea salt over the glaze and garnish with fresh pear slices or poached pear. Slice and serve chilled or at cool room temperature.

Storage: Store covered in the refrigerator for up to 4–5 days. The crust will soften over time; bring to room temperature 20–30 minutes before serving for best texture.