GINGERSNAP-PEAR CHEESECAKE

Gingersnap-Pear Cheesecake image

Provided by LizardMC

Categories Cheesecake

Time 5h30m

Yield 8-12 serving(s)

Number Of Ingredients 9

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6 tablespoons unsalted butter, melted
1 1/2 cups gingersnaps, crushed (about 40 cookies)
2 small pears, ripe (any kind)
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

Steps:

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.

Nutrition Facts : Calories 676.9, Fat 39.9, SaturatedFat 23.1, Cholesterol 150.8, Sodium 480.4, Carbohydrate 72.4, Fiber 2, Sugar 43.6, Protein 9.4