Pear-Topped Caramel Cheesecake |
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Prep Time: 45 Minutes Cook Time: 65 Minutes |
Ready In: 110 Minutes Servings: 12 |
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Sweet pears and rich caramel never tasted better than they do in this pleasing fall cheesecake. The arrangement of sliced pears on top of the dessert is sure to make a stunning impression. âFay Brown, Wichita Falls, Texas Ingredients:
1-1/2 cups crushed gingersnap cookies (about 30 cookies) |
3 tablespoons butter, melted |
4 packages (8 ounces each) cream cheese, softened |
1 cup packed brown sugar |
3/4 cup sour cream |
3/4 cup dulce de leche |
2 tablespoons cornstarch |
4 eggs, lightly beaten |
2 medium pears, peeled and cut into 1/4-inch slices |
1 teaspoon ground ginger |
Directions:
1. In a small bowl, combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°.
2. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, dulce de leche and cornstarch. Add eggs; beat on low speed just until combined. Pour over crust. Arrange pears over top; sprinkle with ginger.
3. Bake at 325° for 65-75 minutes or until center is just set and top of cheesecake appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.
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