Description
Smooth pear mousse cheesecake bars blend creamy richness with delicate autumn fruit essence. Silky layers of sweet and tangy flavors invite dessert enthusiasts to savor a delightful culinary experience that lingers gracefully on the palate.
Ingredients
Scale
Crust:
- 1.5 cups graham cracker crumbs
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Cheesecake Layer:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Pear Mousse Layer:
- 1.5 cups (375 milliliters) ripe pear, pureed (about 2 medium pears)
- 1/2 cup (120 milliliters) heavy cream
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon gelatin powder
- 1/4 cup (60 milliliters) water
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the oven to 325F (163C) and line a 9-inch baking dish with parchment paper, ensuring edges are fully covered for easy removal.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl until uniformly moistened. Press the mixture firmly into the pan’s bottom, creating a compact base. Bake for 8-10 minutes until lightly golden, then remove and allow to cool completely.
- Using an electric mixer, whip cream cheese until silky and smooth. Gradually incorporate sour cream, sugar, eggs, vanilla extract, and salt, mixing until the filling achieves a consistent, velvety texture. Gently spread the mixture over the cooled crust, ensuring an even surface.
- Bake the cheesecake layer for 25-30 minutes, watching for a slightly jiggly center that indicates perfect doneness. Transfer to a cooling rack and refrigerate for minimum 2 hours to set thoroughly.
- Sprinkle gelatin over water and let hydrate for 5 minutes. Puree fresh pears until completely smooth. Warm heavy cream and sugar in a saucepan over low heat, stirring until sugar dissolves. Integrate the gelatin mixture, ensuring complete dissolution. Remove from heat and fold in pear puree, lemon juice, and vanilla extract.
- Carefully pour the pear mousse over the chilled cheesecake layer, using a spatula to distribute evenly. Refrigerate for 4-6 hours or overnight to achieve optimal setting and flavor melding.
- Once fully chilled and set, slice into elegant bars. Optionally accent with delicate pear slivers or a light cinnamon dusting for an elevated presentation.
Notes
- Opt for ripe, soft pears to ensure a smooth, flavorful mousse that blends seamlessly into the cheesecake layers.
- Chill ingredients like cream cheese and eggs beforehand to help achieve a smoother, lump-free filling.
- Use room temperature cream cheese to prevent lumps and create a silky-smooth cheesecake texture.
- Wrap the baking pan in aluminum foil to prevent water from seeping in during baking, ensuring a perfectly set cheesecake base.
- Substitute graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a celiac-friendly version.
- Reduce sugar content by using natural sweeteners like stevia or monk fruit for a lower-calorie dessert option.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg