GINGERSNAP-PEAR CHEESECAKE

GINGERSNAP-PEAR CHEESECAKE image

Yield 8-12 servings

Number Of Ingredients 9

6 T unsalted butter, melted
1 1/2 c crushed gingersnaps (about 40 cookies)
2 small ripe pears peeled, cored and sliced 1/8 inch thick
1/4 t ground ginger
16 oz cream cheese, room temperature
1 1/4 c sugar
2 large eggs, room temperature
3 t vanilla extract
1 c sour cream, room temperature

Steps:

Heat oven to 350. In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9" springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes. Cool. 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 c of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 t of the vanilla and crystalized ginger if using. 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.