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Cinnamon pear and chocolate cheesecake recipe

Cinnamon pear and chocolate cheesecake recipe

1 rating

Try our delicious pear and chocolate cinnamon cheesecake recipe, perfect for enjoying with friends. See method

  • Serves 12
  • 30mins to prepare and 4hrs to chill
  • 383 calories / serving


For the poached pears

  • 4 med-sized firm pears, peeled
  • 700ml fruity red wine
  • 1 lemon zest, peeled with a vegetable peeler into long wide strips
  • 1tbsp of cinnamon

For the biscuit base

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 2tsp of cinnamon

For the filling

  • 250g Ricotta cheese
  • 250g cream cheese
  • 2 sheets gelatine
  • 2tbsp lemon juice
  • 75g Icing Sugar
  • 100g dark chocolate, roughly grated
If you don't have any pears, try using apples

Each serving contains

  • Energy

  • Fat

    21g 31%
  • Saturates

    13g 67%
  • Sugars

    21g 24%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 29.8g Protein 4.9g Fibre 4.1g


  1. Peel, core and quarter the pears. Bring the wine to the boil with the lemon and cinnamon, add the pears and simmer for 30 minutes or until the pears are soft. Cool in the poaching juice. Reserve the poaching liquid for sauce.
  2. Grease a 20cm cake tin. Mix together the biscuit crumbs, butter, and cinnamon and press into the tin. Cut the poached pears into half-inch pieces. Line the biscuit base with half the pears and put the remaining pears aside.
  3. In a small pan soften the gelatine in the lemon juice. Heat the mixture in a small saucepan over a low heat until the gelatine has dissolved. Mix the remaining ingredients together until smooth. Add the gelatine and then slowly fold in the remaining poached pear pieces.
  4. Pour the filling over the pears on the biscuit base and spread evenly. Cover and chill overnight or for 4 hours. When ready to serve, bring the reserved poaching liquid to the boil and reduce. Cool. Serve a slice of the cheesecake with a drizzle of the reduced poaching liquid.

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