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Easy Eats

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Easy Eats > Gingersnap-Pear Cheesecake
Gingersnap-Pear Cheesecake
Gingersnap-Pear Cheesecake Gingersnap-Pear Cheesecake
The magical combination of spicy gingersnaps and luscious pears make this dessert great for winter entertaining.
PREP TIME: 30 Minutes
COOK TIME: 330 Minutes

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 sugar
2 eggs, at room temperature
3 teaspoons vanilla extract
1 cup sour cream, at room temperature

Step 1  Step 1:
Heat oven to 350 F.
In a medium bowl, combine the melted 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, then let cool at least 10 minutes.
Step 2  Step 2:
In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly.
Step 3  Step 3:
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.
Step 4  Step 4:
Pour the mixture over the pears and bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.
Step 5  Step 5:
In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes.
Step 6  Step 6:
Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

Make-ahead note: Make the cheesecake and refrigerate for up to 2 days. Slice it just before serving, running the knife under warm water after each cut.

Serving Suggestion:

Nutritional Analysis (per serving)
CALORIES: 430(54% from fat); FAT: 26g (sat 15g); SUGAR: 31g; PROTEIN: 5g; CHOLESTEROL: 100mg; SODIUM: 316mg; FIBER: 1g; CARBOHYDRATE: 45g

Gingersnap-Pear Cheesecake
Recipe Courtesy of Real Simple.

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