Crust:

• 7 ounces Biscoff cookie crumbs, or cinnamon graham cracker crumb if you can’t find Biscoffs (1/2 a box of grahams)
• 1/4 cup unsalted butter, melted

Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 cup sour cream

Topping:

• 1/2 cup old-fashioned oats
• 1/3 cup all-purpose flour
• 3 tablespoons packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, softened and cut into small cubes
• 2 medium pears, chopped into bite-size pieces

To prepare the crust, preheat the oven to 350 degrees. Stir together the cookie crumbs and butter until well mixed, then press evenly into the bottom of a 9″ springform pan.

Bake for 15 minutes, then remove from the oven and set aside to cool slightly.

Not very visibly different, but that’s ok!

To make the filling, first combine the cream cheese and sugar in a large bowl and beat on medium speed until smooth.

Add the eggs one at a time, beating after each.

Mix in the vanilla and cinnamon.

Finally, mix in the sour cream, then spread evenly in the prepared crust. Set aside to make the topping.

For the topping, combine the oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Use a pastry blender, fork, or your hands to mix the butter into the dry goods until the the butter is well distributed and has just small clumps throughout.

Spread the chopped pears over the cheesecake.

Sprinkle the prepared oat mixture on top of the pears.

Bake for 15 minutes at 350, then reduce the temperature to 200 and bake a further 2 hours and 10 minutes. Turn off the oven, remove the cheesecake, and run a knife around the inside edge of the pan. Return the cheesecake to the oven with the door shut and let it sit in the still-warm oven for a further 2 hours. Remove from the oven, cover, and chill overnight.

My coworker Carol said this was the best thing I’ve made yet, which is a no small feat!

Pear Crumble Cheesecake

From Bake or Break.

Crust:

• 7 ounces Biscoff cookie crumbs, or cinnamon graham cracker crumb if you can’t find Biscoffs (1/2 a box of grahams)
• 1/4 cup unsalted butter, melted

Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 cup sour cream

Topping:

• 1/2 cup old-fashioned oats
• 1/3 cup all-purpose flour
• 3 tablespoons packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, softened and cut into small cubes
• 2 medium pears, chopped into bite-size pieces

To prepare the crust, preheat the oven to 350 degrees. Stir together the cookie crumbs and butter until well mixed, then press evenly into the bottom of a 9″ springform pan. Bake for 15 minutes, then remove from the oven and set aside to cool slightly.

To make the filling, first combine the cream cheese and sugar in a large bowl and beat on medium speed until smooth. Add the eggs one at a time, beating after each, then the vanilla and cinnamon. Finally, mix in the sour cream, then spread evenly in the prepared crust. Set aside to make the topping.

For the topping, combine the oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Use a pastry blender, fork, or your hands to mix the butter into the dry goods until the the butter is well distributed and has just small clumps throughout.

Spread the chopped pears over the cheesecake, then sprinkle the prepared oat mixture on top of the pears. Bake for 15 minutes at 350, then reduce the temperature to 200 and bake a further 2 hours and 10 minutes. Turn off the oven, remove the cheesecake, and run a knife around the inside edge of the pan. Return the cheesecake to the oven with the door shut and let it sit in the still-warm oven for a further 2 hours. Remove from the oven, cover, and chill overnight.