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.
Why Make Pear Cheesecake?
These taste amazing! And they are perfect for fall, when pears are in season.
What pears to use in pear mousse cheesecake bars?
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.
How to make cheesecake crust for pear mousse cheesecake bars?
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.