Gingersnap-Pear Cheesecake

Gingersnap-Pear Cheesecake
Sang An
Ginger-spiked pear slices enhance the flavor of the buttery gingersnap crust.

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Serves 8-12
preparation
0
minutes
cooking
30
minutes
other
360
minutes

Ingredients

6
tablespoons
unsalted butter, melted
1 1/2
cups
crushed gingersnaps (about 40 cookies)
2
small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick
1/4
teaspoon
ground ginger
16
ounces
cream cheese, at room temperature
1 1/4
cups
granulated sugar
2
large eggs, at room temperature
3
teaspoons
vanilla extract
1
cup
sour cream, at room temperature

Directions

  1. Heat oven to 350° F.
  2. In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.
  3. In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.
  4. In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 54 %
  • Fat 26 g
  • Sat Fat 15 g
  • Cholesterol 100 mg
  • Sodium 316 mg
  • Carbohydrate 45 g
  • Fiber 1 g
  • Sugar 31 g
  • Protein 5 g
What does this mean? See Nutrition 101.

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