Creamy Pear Ginger Cheesecake

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan.

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and ground ginger, mixing until well combined.

Add eggs one at a time, beating well after each addition. Stir in the sour cream and pear puree.

Pour the filling over the crust and spread evenly. Bake for 55-60 minutes or until the center is set.

Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, arrange the pear slices on top of the cheesecake and drizzle with caramel sauce. Sprinkle with ground cinnamon.

Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 25 minutes | Kcal: 450 kcal per slice | Servings: 12 servings