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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top. Ingredients:
1 cup gingersnap crumbs (about 18 cookies) |
2 tablespoons butter |
1 package (8 ounces) reduced-fat cream cheese |
1 package (8 ounces) fat-free cream cheese |
1/3 plus 1/4 cup sugar, divided |
1/3 plus 1/4 cup sugar, divided |
2 teaspoons king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
2 eggs, lightly beaten |
2 large ripe pears, peeled and thinly sliced (about 3-1/2 cups) |
1/2 teaspoon ground cinnamon |
Directions:
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack.
2. Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
3. In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers. Yield: 8 servings.
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