Pear and Ginger Ricotta Cheesecake with Salted Caramel Drizzle


This “ricotta” cheesecake is filled with the delightfully fragrant flavors of pear and ginger. The salted caramel drizzle is also laced with the sharp bright notes of fresh grated ginger and melds nicely with the pillowy texture of this cake. For best storage results, I recommend chilling the drizzle and the cheesecake separately until serving.


  • 2 cups almond meal
  • 3 tablespoons refined coconut oil, melted
  • 3 tablespoons turbinado sugar



  • 3 pears, peeled and chopped
  • 2 tablespoons sucanat, turbinado or brown sugar
  • dash sea salt
  • 1 (12.3 ounce) package extra firm silken tofu
  • 2 (8 ounces each) tubs vegan cream cheese
  • 1 tablespoon lemon juice
  • 5 tablespoons sorghum flour
  • 1/4 cup + 2 tablespoons organic sugar
  • 1 1/2 teaspoons grated ginger
  • 1/2 teaspoon sea salt
  • 1 cup drained, pressed and crumbled extra firm tofu

Caramel Sauce:

    • 1 1/4 cup turbinado sugar
    • 2/3 cup fullfat coconut milk
    • 1 tablespoon refined coconut oil or margarine
    • 2 dashes salt


To make the Crust:
Preheat your oven to 400 °F. In a large bowl, crumble the almond meal, coconut oil and sugar together until well combined. Stir well using a wooden spoon or large wooden fork until the mixture begins to clump together. Transfer to an 8 inch springform pan and press the crust against the bottom and up the sides of the pan to form a thin crust. Bake in the preheated oven for 10 minutes. Remove from heat and let cool briefly.


To make the Filling:
In a small saucepan over medium heat, cook the pears, sucanat and dash of salt until broken down and thickened, about 7 minutes.  Allow to briefly cool and then transfer to a food processor along with the rest of the filling ingredients, except for the crumbled extra firm tofu. Puree until very smooth, at least 6 minutes. Add in crumbled tofu and pulse a few times until fairly smooth, but not completely pureed.


Spread filling into the prepared pie pan and bake in oven preheated to 400 °F for 15 minutes. Reduce oven temperature to 250 °F without removing the cheesecake from the oven and bake another 70 minutes. Turn oven off and let cheesecake remain in the oven for 2 more hours. Chill in the refrigerator while you make the caramel topping.


To make the Salted Caramel Drizzle:

In a medium sized saucepan over medium heat, combine the turbinado sugar, coconut milk, coconut oil and salt and bring to a boil, stirring often. Let boil, continuing to stir occasionally for about 6 minutes, or until slightly thickened. Let cool in the pan and then pour on top of cheesecake. Chill at least 4 hours before serving.




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19 Responses to Pear and Ginger Ricotta Cheesecake with Salted Caramel Drizzle

  1. […] I am a die-hard fan of cheesecake. I adore all kinds: carrot cake cheesecake, apple pie cheesecake, pear and ricotta cheesecake, even egg nog […]

  2. Wowo that looks immense ♥

  3. Jill says:

    Hi Allyson, this looks amazing and I plan on making it for my family. Quick question.. in the filling ingredients the third item reads “1 package of extra firm silken tofu”. Do you use extra firm or silken? They are two opposite things and I would imagine will have a big difference on the texture?


    • allyson says:

      Hi Jill!

      Thanks for the question. Silken tofu comes in firm, soft and extra firm just like the regular stuff (usually in the aseptic packages), so use the firmest silken tofu you can find for the silken tofu called for in the ingredients list. The tofu called for at the end of the ingredient list is just regular extra firm tofu, crumbled. :)

  4. This is so impressive! And the pictures? Gorgeous. I love the flavors you brought together. I may have to try out making a filling like that very soon!

  5. […] can’t wait for the day that I can justify pulling out this decadent Pear and Ginger Ricotta Cheese Cake with Salted Caramel Drizzle. Definitely requires some sort of a gathering, because otherwise Miette, Casey, and I would […]

  6. Eileen says:

    Pear and ginger in a cheesecake? OH MY. This may have to happen at our house ASAP!

  7. Susan Kelley says:

    Wow. I love the flavor combination. This sounds so refined and perfectly autumnal.

  8. Erin says:

    I adore everything about this!

  9. […] coconut lime tartlets, while Allyson lays down that sweet and salty caramel drizzle on her pear and ginger ricotta cheesecake.  Aww yeah.  Can we get some Marvin Gaye playing up in […]

  10. Absolutely gorgous! My food processor broke and I’m not getting a new one until next week! Bwah!!!

  11. This cake is beautiful! Love this idea!

  12. ally says:

    i have never baked with tofu but i am totally up for trying it with your recipe – it looks fantastic!

  13. moonsword says:

    Many thanks for sharing this recipe…it looks so elegantly delicious! If you have a preferred brand of vegan cream cheese, I’d love to know. I haven’t really used it in a baked dish so I’d guess taste and texture might make a difference…? Cheers!

  14. so pretty + delicious!!! and I have that same mug from Anthro :)

  15. Laura says:

    Wow, my eyes nearly popped out of my head when I saw that picture. I can’t wait to try this.

  16. shannon says:

    Allyson, these are so beautiful! And what a flavor combination. I want pear and caramel in everything this time of year.

  17. sara says:

    Gorgeous! This dessert looks so tasty. :)

  18. Angela says:

    This looks amazing. I will definitely be making this :)