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Pear Mousse Cheesecake Bars Recipe
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5 from 1 vote

PEAR MOUSSE CHEESECAKE BARS RECIPE

Pear Mousse Cheesecake Bars Recipe - luscious pear mousse, over light cheesecake, full of wonderful fall flavors.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 9

Ingredients

FOR THE GRAHAM CRACKER CRUST:

  • 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

Instructions

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.

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.

Notes

Optional: Add 1 drop orange food coloring to the mousse to make it more yellow if you'd like.

Nutrition

Calories: 422kcal | Carbohydrates: 38g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 114mg | Sodium: 306mg | Potassium: 160mg | Fiber: 1g | Sugar: 27g | Vitamin A: 980IU | Vitamin C: 2.3mg | Calcium: 80mg | Iron: 1mg