Looking for a show-stopping dessert that’s both elegant and indulgent? This Pear and Cream Cheese Pie topped with a drizzle of salted caramel is the ultimate treat. It’s creamy, spiced, and perfectly balanced – the sweetness of ripe pears, the tang of cream cheese, and the rich, buttery flavour of homemade salted caramel.

If you love baking seasonal desserts that impress without being overly complicated, this pear pie recipe is perfect. It’s a twist on classic fruit pie – silky cream cheese filling instead of custard, pears baked until tender, and caramel that ties everything together.

Why You’ll Love This Pear and Cream Cheese Pie

Unique twist on traditional fruit pie.
Creamy, tangy filling that balances the sweet pears.
Salted caramel topping for a rich, indulgent finish.
Perfect autumn dessert – ideal for gatherings, dinner parties, or Thanksgiving.

Tips for the Best Pear and Cream Cheese Pie

Use ripe but firm pears – too soft and they’ll turn mushy.
Don’t overbake – like cheesecake, this pie should have a little wobble when removed from the oven.
Make caramel ahead – it keeps in the fridge for up to a week.

Serving Ideas

This pie is delicious on its own, but you can take it further by serving with whipped cream, vanilla ice cream, or an extra drizzle of caramel. For a festive touch, scatter chopped pecans over the top just before serving.

Final Thoughts

This Pear and Cream Cheese Pie with Salted Caramel is a luxurious dessert that feels seasonal, comforting, and elegant all at once. Whether you serve it at a dinner party or save it for a cosy weekend bake, it’s guaranteed to become a new favourite autumn dessert.

Pear and Caramel Cream Cheese Pie

Course Dessert

Cuisine American

Keyword autumn dessert, autumn pie, autumn treats, easy desserts, easy pie, pear pie

Prep Time 30

Cook Time 55

Chilling 2

Total Time 3 25

Servings 8

Equipment

pie baking tin
baking beans

Ingredients

Pie crust

2 egg yolks
120 g icing sugar
250 g butter
350 g plain flour

Filling

250 g of cream cheese
3 eggs
60 g soft light brown sugar
4 pears (rippen)
1 tsp cinnamon
30 g pecan nuts (roughly chopped)
60 g almond flour
zest from 1/2 lemon

Salted caramel

100 g sugar
50 g water
45 g butter
65 g double cream
vanilla (dash)
salt

Instructions

Add all ingredients for the pie crust in a mixing bowl and knead until you'll get nice dough without any lupms. Wrap in cling film and let it rest in the fridge for couple of hours.
Prepare your caramel. Add sugar and water into a pot and bring to boil. It will take some time ( about 15 mins) and the sugar mixture will start turning golden brown, once it's caramelised and has amber brown colour add the cream little at the time and mix. Take off the heat and mix in salt and vanilla. Add butter and keep steering until it's fully incorporated. Set aside until ready to use.
Pre-heat your oven to 180ºC/ 350ºF. Roll out the dough into a circle and fill your pie tin. Pierce with a fork the bottom of your crust at few places, place baking paper on the top and fill with baking beans. Blind bake for 8-10 mins. Remove baking paper with baking beans and let it cool down slightly.
In a mixing bowl, mix together eggs, cream cheese, sugar and lemon zest and pour the mixture in the pie crust. You can peel the pears or leave skin on, cut them in half and remove the core with seeds. Slice them slightly and place on the top one the cream cheese mixture. Dust with cinnamon, sprinkle with pecans and almond flour. Bake in pre-heated oven for about 35 minutes. Once the pie is baked, drizzle over salted caramel.