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Gingersnap-Pear Cheesecake

Gingersnap-Pear Cheesecake
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Serves 8-12| Total Time:

Ingredients

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.
By November, 2006

Nutritional Information

  • Per Serving
  • Calories 430Calories From Fat 54%
  • Fat 26g
  • Sat Fat 15g
  • Cholesterol 100mg
  • Sodium 316mg
  • Carbohydrate 45g
  • Fiber 1g
  • Sugar 31g
  • Protein 5g
What does this mean? See Nutrition 101 .

Quick Tip

Plastic wrap and aluminum foil
The pie can be prepared and refrigerated, loosely covered with plastic wrap, up to 2 days in advance.

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