GINGERSNAP PEAR TART

Gingersnap Pear Tart image

There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 cup gingersnap crumbs (about 18 cookies)
2 tablespoons butter
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1/3 plus 1/4 cup sugar, divided
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 large ripe pears, peeled and thinly sliced (about 3-1/2 cups)
1/2 teaspoon ground cinnamon

Steps:

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 301 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 416mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 10g protein.