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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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To trim the original recipe, our crew used reduced-fat graham cracker crumbs, less butter in the crust, reduced-fat cream cheese and fat-free milk in the filling. Ingredients:
1-1/4 cups reduced-fat graham cracker crumbs (about 7 whole crackers) |
3 tablespoons plus 3/4 cup sugar, divided |
3 tablespoons butter, melted |
2 medium ripe pears, peeled and sliced |
filling: |
3 packages (8 ounces each) reduced-fat cream cheese |
3 tablespoons king arthur unbleached all-purpose flour |
1 egg |
1/4 cup egg substitute |
1/2 cup fat-free milk |
2 tablespoons lemon juice |
1-1/2 teaspoons grated lemon peel |
Directions:
1. In a small bowl, combine cracker crumbs, 3 tablespoons sugar and butter. Press onto the bottom and 1-1/4 in. up the sides of a 9-in. springform pan coated with cooking spray; refrigerate for 30 minutes. Arrange pear slices over crust.
2. In a large bowl, beat the cream cheese, remaining sugar and flour until smooth. Add egg and egg substitute; beat on low speed just until combined. Stir in the milk, lemon juice and peel. Pour over pears.
3. Bake at 350° for 45-50 minutes or until center is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Refrigerate leftovers. Yield: 12 servings.
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