Honey Pear Cheesecake

Dustin returned from Memphis Wednesday January 1 after the funeral for his grandmother. The week has been the small post-funeral quiet stretch. Brayden is one hundred and seventy weeks old. Eden is twenty-eight weeks old. The honey pear cheesecake was the small comfort-dessert.

The honey pear cheesecake is a small no-bake cheesecake with caramelized-pear-and-honey topping. A graham-cracker crust, a vanilla cream-cheese filling, a topping of pears sliced thin and caramelized in butter and honey on the stovetop, drizzled over the cheesecake.

The technique on the caramelized-pear is the pear-ripeness. The pears need to be ripe-but-not-soft — firm enough to hold their shape during the small caramelization, sweet enough that the honey is not the only sweetness.

Sunday I made the cheesecake. Dustin had two slices.

Aunt Linda’s small twice-weekly Tulsa-visits continue. She arrives. She holds Eden. She plays with Brayden. She drinks the small coffee. We talk for two hours. The small Aunt-Linda-and-Roy small post-retirement rhythm has settled into the small comfortable-pace they have been building since Roy stopped driving.

Dustin’s small Tulsa-shop work continues. The small shop-manager-and-eventually-owner trajectory is in its small mid-phase. Bobby is moving toward the small retirement-handoff. The small five-year-buyout-structure is in its small operational-rhythm.

Prep Time: 25 min | Cook Time: 55 min | Total Time: 1 hr 20 min (plus chilling) | Servings: 12

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 (8 oz) packages cream cheese, softened
3/4 cup honey, divided
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 medium ripe pears, peeled, cored, and thinly sliced
1 tablespoon lemon juice
2 tablespoons butter
Pinch of nutmeg

Instructions

Prepare the crust. Preheat oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter in a bowl and mix until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove and let cool slightly.
Make the filling. Beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add 1/2 cup of the honey, vanilla, and cinnamon, and beat until combined. Add eggs one at a time, mixing on low after each addition just until blended. Do not overmix.
Bake the cheesecake. Pour filling over the prepared crust and smooth the top. Bake at 325°F for 50–55 minutes, until the center is just barely set (a slight jiggle in the center is fine). Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour to prevent cracking.
Prepare the pear topping. While the cheesecake cools, toss pear slices with lemon juice. Melt 2 tablespoons butter in a skillet over medium heat. Add pears, remaining 1/4 cup honey, and a pinch of nutmeg. Cook, stirring gently, for 4–5 minutes until pears are tender and caramelized. Remove from heat and let cool to room temperature.
Chill and top. Refrigerate the cheesecake for at least 4 hours, or overnight. Before serving, arrange the honey-glazed pear slices over the top and drizzle any remaining pan syrup over the surface. Release the springform ring, slice, and serve chilled.

Nutrition (per serving)

Honey Pear Cheesecake — The Sweetness That Earns Its Place at the Table