Ingredient Spotlight. Our Cinnamon Pear Dark Balsamic Vinegar is warm, spiced, and jammy — simmered with fresh pears it becomes a syrupy topping that tastes like mulled cider. We build the graham crust with our Butter Infused Olive Oil, which gives all the rich, buttery flavor while keeping the crust crisp and easy to press.
Heat oven to 375°F. Mix the crumbs, ⅓ cup sugar, and Butter oil; press into a greased springform pan and bake 7 minutes.
Lower oven to 325°F. Beat the cream cheese, 1 cup sugar, and flour on low just until smooth. Blend in the sour cream and vanilla, then the eggs one at a time — do not overmix.
Pour over the crust and bake 70 minutes (a water bath helps). Turn off the oven and leave the cake inside 20 minutes; crack the door and leave 20 more. Cool to room temperature, then refrigerate overnight.
Toss the pears with a generous pour of Cinnamon Pear balsamic and the honey; simmer gently 20 minutes, stirring carefully. Fold in the pecans and cook 5 minutes more until glossy. Finish with flaky salt. Spoon the warm pears over the chilled cheesecake and drizzle with the pan syrup.
Chef's Notes
Room-temperature cream cheese and eggs are the secret to a crack-free top.
Bosc pears hold their shape best in the compote.
Make It Yours
Press a handful of our Everything Nut Crumbs into the crust for extra toasty crunch.
Allergens: contains gluten, dairy, eggs, and tree nuts.
Come taste our Cinnamon Pear balsamic at the shop — one spoonful and this dessert makes sense.
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