Easy German Pear Cheesecake Recipe

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This German pear cheesecake is absolutely delicious, not too sweet and easy to follow! The egg-free cake base is loaded with fresh pears and cheesecake filling that’s flavored with vanilla. Such a great anytime treat!

It’s pear season and you’ve got to try this German pear cheesecake! It’s creamy, delicious and so easy to put together. Goes well with canned pears as well, if the fresh pears are not in the season.

My family and I recently visited one my husband’s uncle, who lives about 2 hour car drive from our place. Upon our arrival we went for a walk before having the cheesecake that we brought with and the Apfelstrudel made by Jo’s uncle for afternoon coffee.

During our walk we came across  tons of pear and apple trees, whose fruits were just scattered on the ground and getting rotten. Since I hate seeing staffs getting wasted, I started picking pears, that I later used to make this yummy German pear cheesecake. The egg-free cake base is loaded with fresh pears and cheesecake filling that’s flavored with vanilla. Such a great anytime treat!

What you’ll need make creamy fresh pear cake

 What you’ll need to make the cheesecake crust:

– 200 g (7.1 oz/1 2/3 cups) plain flour (all purpose flour)
– 120 g (4.2 oz) butter, chilled plus extra for greasing
– 1 tablespoon sugar
– 2 tablespoons water
– a pinch of salt

What you’ll need to make the cheesecake filling:

– 350 g (3/4 lbs) peeled pears and core removed
– 90 g (3.2 oz/ 1/3 cup + 1tbsp) sugar
– 2 medium eggs
– 100 ml (3.4 fl oz/ 1/2 cup – 1 tbsp) heavy cream
– 200 g (7.1 oz) cream cheese
– 1 tablespoon cornstarch (cornflour)
– ¼ teaspoon vanilla extract

Note: I’ve used around 1 kg (2.2 lbs) pears for this recipe, but most of them were rotten, so I’m not really sure of how many pears you’ll need in the end if they are all fresh. I weighed the pears after peeling them and removing the core and this is the quantity that I have provided in the recipe.

How to make German fresh pear cheesecake

Begin by lining the cake tin with a parchment paper at the bottom and grease the sides with butter.

Next combine flour, butter, sugar, water and a pinch of salt in an empty bowl. Using your hands mix all the ingredients together to form a firm dough. Put the dough in the fridge while you’re preparing the filling.

Preheat the oven to 180 ° C (356 °F), with both top and bottom heat. Then peel the pears. Remove the core, cut into slices and set aside.

In a second bowl combine sugar, heavy cream, cream cheese, eggs, vanilla extract and cornstarch (cornflour). Whisk to a smooth cream.

Finally place the pastry into the prepared cake tin. Don’t’ worry, it doesn’t have to be perfect. Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well, (as shown below).

Arrange pear slices on top. Pour the filling over the top and bake for 60 minutes.

After 60 minutes switch off the oven. Open the door halfway and let the cake be in the oven for at least 10 minutes. In this way the cake becomes nicely golden brown.

Dust with powdered sugar and enjoy!

More fruit cakes

Easy German pear cheesecake

This German pear cheesecake is absolutely delicious, not too sweet and easy to follow! The egg-free cake base is loaded with pears and cheesecake filling that’s flavored with vanilla. Such a great anytime treat!
Prep Time15 mins
Cook Time1 hr
Rest Time10 mins
Total Time1 hr 25 mins
Course: afternoon tea, Breakfast, Brunch, Dessert
Cuisine: European, German
Keyword: cakes, Cheesecake, Fall recipes, fruit cake, how to, pear cake, pear cheesecake
Servings: 12 Servings
Author: Ester from esterkocht.com

Equipment

  • Parchment paper
  • 26 - cm (10.2 inches) springform cake tin
  • 2 bowls
  • Cutting board
  • Knife
  • spoon

Ingredients

For the cake base

  • 200 g (7.1 oz/ 1 ⅔ cups) plain flour (all purpose four)
  • 120 g (4.2 oz) butter chilled
  • 1 tablespoon sugar
  • 2 tablespoons water
  • pinch of salt

For the filling

  • 350 g (¾ lbs) peeled pears and core removed
  • 90 g (3.2 oz/ ⅓ cup + 1 tbs) sugar
  • 2 medium eggs room temperature
  • 100 ml (3.4 fl oz/ ½ cup -1 tbs) heavy cream room temperature
  • 200 g (7.1 oz) cream cheese room temperature
  • 1 tablespoon cornstarch or cornflour
  • ¼ teaspoon vanilla extract

Instructions

  • Start off by lining the cake tin with a parchment paper at the bottom and grease the sides with butter. Combine cake base ingredients: In a bowl combine flour, butter, sugar, water and a pinch of salt. Using your hands mix all the ingredients together to form a firm dough. Put the dough in the fridge while you're preparing the filling.
  • Preheat the oven to 180 ° C (365 °F), with both top and bottom heat. Peel the pears, remove the core and cut into slices and set aside. In a second bowl combine sugar, heavy cream, cream cheese, eggs, vanilla extract and cornstarch (cornpowder). Whisk to a smooth cream.
  • Place the pastry into the prepared cake tin. Don't' worry, it doesn't have to be perfect. Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well. Arrange pear slices on top of the cake base, pour the filling over the top and bake for 60 minutes. After 60 minutes switch off the oven. Open the door halfway and let the cake be in the oven for at least 10 minutes, so that it will become nicely golden brown. Dust with powdered sugar and enjoy!

Notes

  1. I've used around 1 kg (2.2 lbs) pears for this recipe, but most of them were rotten, so I'm not really sure of how many pears you'll need in the end if they are all fresh. I weighed the pears after peeling them and removing the core and this is the quantity that I have provided in the recipe.
  2. Feel free to use canned pears to make this recipe.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

 

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