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Gingersnap Pear Tart

SUBMITTED 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."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	25 Min
COOK TIME	30 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

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.

FOOTNOTE

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.

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REVIEWS

Reviewed on Jan. 4, 2007 by CALBERSHARDT

This is a really good recipe. I made a few changes. I do not have a tart pan so I used a... MORE

Reviewed on Jun. 21, 2008 by robyninmotion

4 and 1/2 stars! make sure pears are super ripe! MORE

Reviewed on Mar. 3, 2008 by CHEFLYNNS

I took this to a SS pot luck and was told I wasnt allowed to attend another function w/o... MORE

Reviewed on Dec. 24, 2007 by jamras

Very good recipe. Definitely double the crust. Two cups of gingersnap crumbs and 4 tablespoons... MORE

Reviewed on Sep. 29, 2007 by TABLESPOON

This was a delicious fall dessert that was a little different than the usual. It was very... MORE