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Prep Time: 60 Minutes Cook Time: 480 Minutes |
Ready In: 540 Minutes Servings: 12 |
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There's no better way to savor the flavor of late summer pears than in a creamy cheesecake. Ingredients:
1 1/2 cups graham cracker crumbs (about 24 squares) |
1 cup sugar, divided |
1/3 cup butter or 1/3 cup margarine, melted |
2 (15 ounce) cans pear halves in natural juice, drained |
3 (8 ounce) packages cream cheese, softened |
3 tablespoons all-purpose flour |
2 eggs |
1/2 cup milk |
2 tablespoons lemon juice |
1 1/2 teaspoons grated lemons, rind of |
Directions:
1. In a small bowl, combine cracker crumbs, 1/4 c. sugar, and butter. Press onto the bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
2. Refrigerate for 30 minutes. Place pear halves cut side down on crust.
3. In a mixing bowl, beat cream cheese and remaining sugar until smooth. Add flour; beat well. Add eggs; beat on low speed just until combined. Add the milk, lemon juice and peel; beat just until blended.
4. Pour over pears Bake at 350 degrees for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5. Chill overnight. Remove sides of pan. Refrigerate leftovers.
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