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–+ servings

Blackberry Pear Crumble Cheesecake Bars

Juicy pears, tangy blackberries, creamy cheesecake, and buttery biscuit crumbs, all packed into one irresistible bar. A perfect balance of flavours and textures. Makes 16 small or 9 large bars. No water bath needed!
Prep Time: 35 minutes
Cook Time: 45 minutes
Cooling/Setting Time: 6 hours
Total Time: 7 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 16 bars

* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

  • 20 x 20 cm (8 x 8 in) baking tin, see notes for other tin sizes
  • small saucepan
  • fine-mesh sieve
  • hand mixer or stand mixer with the whisk attachment

Ingredients
 

For the biscuit base/crumble topping

  • 200 g (7 oz) digestive biscuits (about 14 biscuits), or graham crackers
  • 80 g (⅓ cup) unsalted butter, melted
  • 2 tbsp brown sugar, packed
  • pinch of salt

For the blackberry sauce

  • 220 g (1 ½ cups, 8 oz) fresh or frozen blackberries
  • 2 tbsp granulated sugar
  • 1 tsp cornflour (AKA cornstarch)
  • 2 tsp lemon juice
  • 80 ml (⅓ cup) water

For the cheesecake filling

  • 500 g (17.6 oz) cream cheese, softened, US readers see note 2
  • 150 g (⅔ cup) granulated sugar
  • 125 g (½ cup) sour cream, room temperature
  • 1 tsp vanilla bean paste, or vanilla extract
  • 2 eggs, room temperature
  • ¼ tsp salt
  • 400 g canned pears, packed in juice or water

Instructions

Make the blackberry sauce

  • Place all the blackberry sauce ingredients into a small saucepan and set over medium heat. Bring to a gentle simmer, stirring frequently. As the blackberries being to soften, you can gently mash them. Cook until the blackberries have mostly broken down, and the sauce has thickened enough to coat the back of a spoon.
  • Pour through a sieve or fine mesh strainer to remove the seeds and pulp. You may need to use a spoon to help push it through the holes of the strainer. Set aside to cool completely before using.

Make the biscuit base/crumble topping

  • Preheat your oven to 180℃ (160℃ fan/350℉) and line a 20 x 20 cm (8 x 8 in) baking dish with parchment paper, leaving some overhang.
  • Finely crush your biscuits either by pulsing them in a food processor or placing them into a large ziplock bag and tapping with a rolling pin (make sure to seal the bag first).
  • Pour the biscuit crumbs into a mixing bowl and stir in the brown sugar and salt. Then, add the melted butter and mix until combined.
  • Reserve ¼ of the mixture for the crumble topping. Firmly press the remaining ¾ into the bottom of the baking dish to form your biscuit base. You can use your fingers, or something with a flat bottom such as a drinking glass. Bake for 8-10 minutes or until lightly golden.

Make the cheesecake filling

  • Reduce the oven temperature to 160℃ (140℃/325℉).
  • Beat the softened cream cheese using a hand mixer or stand mixer (with the whisk attachment) until smooth and creamy.
  • Gradually add the sugar until fully incorporated.
  • Add the sour cream, vanilla, and salt, and beat until smooth. Add in the eggs one at a time, beating in between until just combined. Scrape the bottom and sides of the bowl to ensure everything is evenly mixed.

Assemble and bake

  • Drain the canned pears and cut lengthways into roughly 0.6 cm (¼-inch) thick slices. Arrange the pear slices over the biscuit base. It's okay if some of them overlap slightly. Pour the cheesecake filling on top and smooth over with a spatula.
  • Spoon dollops of blackberry sauce over the cheesecake filling, then swirl it through with a skewer or knife.
  • Sprinkle with the reserved biscuit crumble. Bake for 35-45 minutes on the middle rack. You'll know it's done when the edges are slightly puffed and the centre looks set but still has a slight wobble.
  • Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about an hour. Then, move to a cooling rack and allow to cool completely. Cover with cling film, and transfer to the fridge to set for a minimum of 3-4 hours, ideally overnight.
  • Use the overhanging paper to lift the cheesecake out of the baking tin, then cut into bars and serve!

Notes

  1. Baking tin sizes: You can use a 23 x 23 cm (9 x 9 in) tin if this is all you have, just be aware the bars will be slightly thinner, and the baking time will be reduced. Start checking for doneness around the 30-minute mark.
    To make a double batch, bake in a 23 x 33 cm (9 x 13 in) tin. The bake time will likely be a bit longer, though I have not tested this. I would start checking around 40-45 minutes.
  2. Cream cheese: Cream cheese blocks come in different sizes depending on the brand and country. For example Philadelphia cream cheese sold in the US comes in 8 oz (227 g) blocks, while in Australia it's 8.8 oz (250 g). For this recipe, you can generally get away with rounding down and using 2 x 8-oz US blocks without there being any noticeable difference.
  3. Pears: This recipe uses canned pears because the moisture content of fresh pears will make the filling watery. Use canned pears in juice or water (or try homemade poached pears). Avoid pears packed in syrup as these can be too sweet and sticky.
  4. Biscuits: Digestives are my favourite for cheesecake because they have a similar flavour profile to American graham crackers. However, you can use any plain biscuits for the base. Some other options are: Nice, Marie, and Scotch Fingers.
    To make it gluten free, use a gluten-free biscuit, such as Arnott's Gluten Free Scotch Fingers.
  5. Storage/freezer instructions: Store in an airtight container in the refrigerator for up to 5 days. These bars can also be wrapped in cling film and frozen for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1small (2-inch) bar | Calories: 308kcal | Carbohydrates: 30g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 214mg | Potassium: 145mg | Fiber: 2g | Sugar: 20g | Vitamin A: 708IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg
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