Pear Mousse Cheesecake Bars Recipe (2024)

Prep: 30 minutes mins

Cook: 1 hour hr 20 minutes mins

Total: 1 hour hr 50 minutes mins

Servings: 9

Save RecipePin RecipeCommentPrint Recipe

FOR THE GRAHAM CRACKER CRUST:

• ▢ 1½ cups cookie crumbs of your choice, (oreo or graham cracker)
• ▢ 5 tbsp melted butter

FOR THE CHEESECAKE:

• ▢ 2 8 oz packages cream cheese, , softened at room temperature for 30 minutes
• ▢ ½ cup sugar
• ▢ 1 tbsp flour
• ▢ 2 large eggs at room temperature
• ▢ 2/3 cup sour cream, (can substitute Greek yogurt)
• ▢ 1/2 tsp vanilla extract

FOR THE PEAR MOUSSE:

• ▢ 2 large ripe Bosc pears
• ▢ 1 1/2 tbsp butter
• ▢ 1/3 cup sugar
• ▢ 2 tsp lemon juice
• ▢ 1/2 tsp cinnamon
• ▢ 1/3 cup heavy whipping cream
• ▢ 1 1/2 tsp gelatin
• ▢ 1 tbsp cold water

FOR THE GRAHAM CRACKER CRUST:

• Preheat oven to 325 F. Line a 8×8 inch baking dish with parchment paper.

• In a bowl, combine cookie crumbs and melted butter. Press mixture to the bottom of the baking dish. Bake crust for 8 minutes, then cool completely.

• Reduce oven temperature to 300F.

FOR THE CHEESECAKE:

• In the bowl of a stand mixer, fitted with paddle attachment beat cream cheese for 3 minutes. Scrape the sides of the bowl. Add sugar and flour and beat for 2 more minutes. Scrape down the sides of the bowl.

• Add eggs one at a time, beating to incorporate after each addition.

• Add sour cream/Greek yogurt and mix until just combined. Add vanilla and mix to combine.

• Pour batter over the cooled crust and bake for 50-55 minutes, until the top is set and starting to lightly brown.

• Turn the oven off and let the cheesecake cool down for 20 minutes inside. Remove from the oven and cool at room temperature, then refrigerate for at least 2 hours, before you add the mousse layer.

  See Also

  Fantastic fish tikka curry | Fish recipes | Jamie Oliver

FOR THE PEAR MOUSSE:

• Peel, core and chop pears. Combine pears, sugar, butter, cinnamon and lemon juice in a pan. Cook on low heat for 15 minutes, stirring frequently. Cool for 20 minutes. Place in a blender and puree until smooth. Cool in the fridge for 30 minutes.

• Beat heavy cream until stiff peaks form.

• In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes, then place over double boiler or in the microwave for 30 seconds to melt and liquify.

• Add pear puree to whipped cream, mix until just combined. Add gelatine/water mixture and mix for 1 minute.

• Spread mousse mixture over cooled cheesecake. Use a spatula to make the top smooth.

• Refrigerate for at least 1 hour.

• Slice cheesecake into 9 squares. Top with pear slices to decorate. Sprinkle with cinnamon.

Course: Dessert

Cuisine: American