Pear Mousse Cheesecake Bars Recipe
Pear Mousse Cheesecake Bars Recipe – luscious pear mousse, over light cheesecake, full of wonderful fall flavors.
Hey guys! How is your week going?
Mine is going well. I’m so happy I got some time over the weekend to experiment with cheesecake recipes.
(It is no secret that I love any kind of cheesecake!)
And here it is – the newest addition to my cheesecake recipe collection – Pear Mousse Cheesecake Bars.
These taste amazing! And they are perfect for fall, when pears are in season.
I used Bosc pears in this recipe and they brought unique flavor to the mousse.
I also used gelatin for the mousse layer, which made it more stable.
Everyone around here loved this fall sweet treat, so I had to make a second batch of it, to make sure I’ve got dessert to enjoy during the week.
For the crust I used graham crackers, but gingersnaps could be substituted.
- 1½ cups cookie crumbs of your choice (oreo or graham cracker)
- 5 tbsp melted butter
- 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
- 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
- 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.
- 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.
- 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.
Optional: Add 1 drop orange food coloring to the mousse to make it more yellow if you'd like.