PEAR & GINGER CHEESECAKE PHYLLO CUPS

Pear & Ginger Cheesecake Phyllo Cups image

Try this unique take on cheesecake in phyllo cups! These Pear & Ginger Cheesecake Phyllo Cups feature a delicious strudel topping that you'll love.

Provided by My Food and Family

Categories Bread

Time 55m

Yield 12 servings

Number Of Ingredients 8

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Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup plus 2 Tbsp. sugar, divided
1/2 tsp. vanilla
3/4 tsp. ground ginger, divided
2 eggs
2 red-skinned pears, chopped
3 Tbsp. chopped walnuts
10 sheets frozen phyllo dough, thawed

Steps:

Heat oven to 350ºF.
Beat Neufchatel, 3/4 cup sugar, vanilla and 1/2 tsp. ginger in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Toss pears with nuts, remaining sugar and ginger in medium bowl. Lightly spray 1 phyllo sheet with cooking spray; cover with 4 of the remaining phyllo sheets, lightly spraying each sheet with additional cooking spray before covering with next sheet. Cut into 6 (4-inch) squares.
Press 1 stack into each of 6 muffin pan cups. Repeat with remaining phyllo sheets. Spoon Neufchatel mixture into phyllo cups; top with pear mixture.
Bake 20 to 25 min. or until filling is puffed around edges and centers are almost set. Cool 5 min. before removing strudels from pan to wire racks; cool 10 min. before serving.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g