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Thanksgiving: Gingersnap-Pear Cheesecake

Source of Recipe


Real Simple, November 2006






List of Ingredients



• 6 Tbsp unsalted butter, melted
  
• 1½ cups crushed gingersnaps (about 40 cookies)
  
• 2 small ripe pears (any kind), peeled, cored and sliced 1/8-inch thick
  
• ¼ tsp ground ginger
  
• 16 ounces cream cheese, at room temperature
  
• 1¼ cups granulated sugar
  
• 2 large eggs, at room temperature
  
• 3 tsp vanilla extract
  
• 1 cup sour cream, at room temperature
  






Instructions



1. Heat oven to 350° F. In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.
   
   
2. In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, one at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack, but leave oven on.
   
   
3. In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.
   
   Serves 8 to 12