ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Gingersnap-Pear Cheesecake

Photo: Sang An
Yield Makes 8 to 12 servings

Ingredients

  • 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

Nutrition Information

  • calories 430
  • caloriesfromfat 54 %
  • fat 26 g
  • satfat 15 g
  • cholesterol 100 mg
  • sodium 316 mg
  • carbohydrate 45 g
  • fiber 1 g
  • sugars 31 g
  • protein 5 g

How to Make It

  1. 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.