• Line or spray an 8x8 baking pan and set aside. Preheat your oven to 350℉.

Cream Cheese Layer

• In a small mixing bowl, add the cream cheese and 1/4 cup granulated sugar. Mix together with a hand mixer or a spoon until creamy and smooth. Set aside.

Streusel

• In a medium mixing bowl, add the 1/2 cup flour, 1 tsp cinnamon, 1/8 tsp salt, 1/3 cup brown sugar and 1/4 cup chopped walnuts. Mix together, then stir in the melted 1/4 cup butter. The mixture should be clumpy. Set aside.

Cake

• In the bowl of a stand mixer or large mixing bowl, on medium speed, cream together the 1/2 cup butter, 3/4 cup granulated sugar and 1/4 cup brown sugar for 3 minutes. Add in the eggs one at a time, mixing until fully incorporated.
• Add in the milk and vanilla and mix until incorporated, making sure you scrape down the sides and very bottom of the bowl.
• Add the 2 cups flour, 1 tsp cinnamon, allspice, nutmeg, baking powder, baking soda and 1/2 tsp salt. Mix on low speed until almost incorporated. Add in the walnuts and chopped pears. Fold together until just mixed with a spatula.
• Pour half you batter into your prepared pan. Then, add the cream cheese layer and spread it as evenly as you can. Add the rest of the cake batter, also making sure it's even. Sprinkle the streusel over top.
• Bake for 55-65 minutes or until the internal temperature reaches 200℉. You can also insert a toothpick but the cream cheese layer can make it hard to tell if your cake batter is still wet. I find going by temperature much easier.
• Allow cake to fully cool before slicing. Store leftovers in an airtight container in the fridge for up to 3 days and enjoy!