Reviewed: Nov. 4, 2009

I changed the crust to 1 1/2c gingersnaps and 3T butter. I used 2 low fat cream cheese. The sugar I put in the cheesecake was splenda. I brought it to a gathering of some of my friends and they loved it also. This if defiently a keeper! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ann

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2009

Good. Like a light pear cheesecake. My family loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ELAKAY

Cooking Level: Intermediate

Home Town: Auburn, California, USA

Living In: Greentown, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2008

This recipe was good, but as stated by other reviewers, the pear to cream cheese ratio was a little off. Next time I will make this in a tart pan, making the gingersnap crust fairly thin, and cutting the cheesecake part in half. Also, the pears did not need any more sugar, so I will cut that step out and maybe just lightly sprinkle with cinnamon - although I don't feel that it added much flavor-wise. I would have given this only 3 stars, but it really did taste wonderful despite the fact that the pears were more decoration than anything else.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Janice

Cooking Level: Intermediate

Home Town: Rifle, Colorado, USA

Living In: Littleton, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2008

I'm giving this four stars as the recipe is written, because I've gotten feedback that the ratio of cream cheese to pear is a bit off. I give it five stars by using full fat cream cheese, yet cutting the amount in half. This recipe is really simple, but as long as you take a few minutes to artfully arrange the pears, it is a truly beautiful dessert.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

robyninmotion

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHEFLYNNS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jamras

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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. *Just added after making again and reading other reviews, I WOULD NOT use less cream cheese as it's already quite a bit lower than the photo shows!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TABLESPOON

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
3 users found this review helpful