s GINGERSNAP-PEAR CHEESECAKE *** s   



Yields: 0


Ingredients


 
Instructions
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.

Yield: Makes 8 to 12 servings

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

Notes:
********** RECIPE ENDS ********

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