Ingredients Jump to Instructions ↓

  1. 1 cup gingersnap crumbs (about 18 cookies)

  2. 2 tablespoons butter

  3. 1 package (8 ounces) reduced-fat cream cheese

  4. 1 package (8 ounces) fat-free cream cheese

  5. 1/3 plus 1/4 cup sugar, divided

  6. 2 teaspoons all-purpose flour

  7. 1 teaspoon vanilla extract

  8. 2 eggs, lightly beaten

  9. 2 large ripe pears, peeled and thinly sliced (about 3-1/2 cups)

  10. 1/2 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack. Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers. Yield: 8 servings.


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