 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
My family has always had a fondness for pears, so desserts that feature them, such as this cheesecake, are popular at my house.Jennifer Short, Omaha, Nebraska Ingredients:
1-1/2 cups reduced-fat graham cracker crumbs (about 8 whole crackers) |
1 cup sugar, divided |
1/3 cup butter, melted |
2 cans (15 ounces each) pear halves, drained |
3 packages (8 ounces each) cream cheese, softened |
3 tablespoons king arthur unbleached all-purpose flour |
2 eggs |
1/2 cup milk |
2 tablespoons lemon juice |
1-1/2 teaspoons grated lemon peel |
Directions:
1. In a small bowl, combine cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1-1/2-in. up the sides of a greased 9-in. springform pan; refrigerate for 30 minutes. Place pear halves cut side down on crust.
2. In a 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. Pour over pears.
3. Bake at 350° 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. Chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
|
|