Food Recipes Gingersnap-Pear Cheesecake 4.0 (359) 5 Reviews By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines and Rori Spinelli-Trovato Rori Spinelli-Trovato Rori Spinelli-Trovato is a restauranteur, food stylist, and chef. Highlights: * Work has been featured in Real Simple, Food & Wine, Health, Oprah.com, Delish, Fine Cooking, Bon Appetit, and more * Owner of Rori's Artisanal Creamery, a small-batch ice cream shop based in Santa Barbara, California Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Ginger-spiked pear slices enhance the flavor of the buttery gingersnap crust. Get the recipe. Photo: Sang An Total Time: 6 hrs 30 mins Yield: 8 to 12 serves - Jump to Nutrition Facts Ingredients 6 tablespoons unsalted butter, melted 1 ½ cups crushed gingersnaps (about 40 cookies) 2 small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick ¼ teaspoon ground ginger 16 ounces cream cheese, at room temperature 1 ¼ cups granulated sugar 2 large eggs, at room temperature 3 teaspoons vanilla extract 1 cup sour cream, at room temperature Directions Heat oven to 350° F. 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. 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. 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. Print Nutrition Facts (per serving) 430 Calories 26g Fat 45g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 430 % Daily Value * Total Fat 26g 33% Saturated Fat 15g 75% Cholesterol 100mg 33% Sodium 316mg 14% Total Carbohydrate 45g 16% Total Sugars 31g Protein 5g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.