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Cinnamon Cheesecake With Spiced Pear Topping

Ingredients

• For the Graham Cracker Crust:
• 3 cups (397 grams graham cracker crumbs
• 1/2 cup (1 stick or 113 grams) unsalted butter melted
• 2 tablespoons (25 grams) granulated sugar optional
• For the Cinnamon Cheesecake:
• 4 8-ounce packages (904 grams) cream cheese at room temperature
• 1 cup, packed (245 grams) brown sugar
• 1 tablespoon (6 grams) pumpkin pie spice blend or ground cinnamon
• 1/2 teaspoon (2 grams) kosher salt
• 4 large eggs at room temperature
• 2 teaspoons (10 milliliters) cinnamon extract optional
• 1 teaspoon vanilla extract
• 1/3 cup (50 grams) cornstarch
• Spice Pear Topping (can be made 1 week ahead):
• 2 tablespoons (28 grams) unsalted butter
• 2 large (650 grams) Bosc pears cored and cut into 1-inch chunks
• 1/4 cup, packed (65 grams) brown sugar
• 2 teaspoons (2 grams) pumpkin pie spice blend or ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup (120 milliliters) calvados or pear liqueur
• 2 tablespoons (18 grams) cornstarch
• 2 tablespoons (30 milliliters) cold water
• 2 1/2 tablespoons lemon juice (from 1 medium lemon)
• Optional Topping:
• Spiced Toffee Sauce as desired

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