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Gingersnap Pear Tart

By: Taste of Home Test Kitchen

"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."

Rate/Review | Read Reviews (14)

384 Saves

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 cup gingersnap crumbs
2 tablespoons butter or stick margarine
1 (8 ounce) package reduced fat cream cheese
1 (8 ounce) package 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
1/2 teaspoon ground cinnamon

Directions

In a 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 nonstick cooking spray. Bake at 350 degrees F for 5-8 minutes or until set. Cool on a wire rack.
In a mixing 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. Combine pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350 degrees F 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.

Footnotes

Nutritional Analysis: One piece equals 301 calories, 13 g fat (7 g saturated fat), 85 mg cholesterol, 416 mg sodium, 38 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 lean meat.