s GINGERSNAP-PEAR CHEESECAKE ***
s 
|
s GINGERSNAP-PEAR CHEESECAKE ***
s |
|
Ingredients
|
|
||||
|
Instructions *** 11-23-06 excellent, need to crush cookies more for finer crust *** 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 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. In Advance: Make the cheesecake and refrigerate for up to 2 days. Slice it just before serving, running the knife under warm water after each cut. CALORIES 430 (54% from fat); FAT 26g (sat 15g); SUGAR 31g; PROTEIN 5g; CHOLESTEROL 100mg; SODIUM 316mg; FIBER 1g; CARBOHYDRATE 45g Real Simple, NOVEMBER 2006 Exported from Home Cookin 5.4 (www.mountain-software.com) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||