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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 21, 2008
4 and 1/2 stars! make sure pears are super ripe!
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Reviewer:

robyninmotion
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 3, 2008
I took this to a SS pot luck and was told I wasnt allowed to attend another function w/o bringing it. Changes: for crust 1.5C gingersnap crumbs + .5C crushed pecans & 1 stick melted butter, layed the sliced (very ripe) pears on the cream cheese layer then liberally used Pampered Chef Sweet Caramel Sprinkle on the pears. Heavenly was another comment used to describe this treat.
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CHEFLYNNS
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 24, 2007
Very good recipe. Definitely double the crust. Two cups of gingersnap crumbs and 4 tablespoons of butter was just the right amount to go about 1/2 inch up the side of my pan. I thought it was going to be raw on top because the pears were so wet when I checked it after 30 minutes. After the full 40 minutes it was perfect. Oh and I also used full fat cream cheese.
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Reviewer:

jamras
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 29, 2007
This was a delicious fall dessert that was a little different than the usual. It was very easy to make and it looked decadent. I bought a package of Swedish gingersnaps and used them all (about 2 c) and I also increased the butter- and I still didn't have enough to go 1/2" up the side, but that didn't really matter. I was worried when the crumbs didn't seem to stick to each other, but it turned out fine. I also used full-fat cream cheese. This will be something I make again FOR SURE.
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Reviewer:

TABLESPOON
Cooking Level: Intermediate
Home Town: Grimsby, Ontario, Canada
Living In: Beamsville, Ontario, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 4, 2007
This is a really good recipe. I made a few changes. I do not have a tart pan so I used a regular 9 inch pie pan. I increased the cookies to 1 1/2 cups and the butter to 3 Tbsp for the crust. I also reduced the amount of sugar I used on the pears.
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Reviewer:

CALBERSHARDT
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