Recipe: Gingersnap-Pear Cheesecake

It's been a while since I posted a recipe. Here's one that sounds fantastic, especially considering it's pear season. I know because I have a huge pear tree. (See last week's Thursday 3 entry.)

Gingersnap-Pear Cheesecake

6 tablespoons unsalted butter, melted
1 1/2 cups crushed gingersnaps (about 40 cookies)
2 small ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick
1/4 teaspoon ground ginger
16 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
2 large eggs, at room temperature
3 teaspoons vanilla extract
1 cup sour cream, at room temperature

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.

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, 1 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.

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.

In Advance: Make the cheesecake and refrigerate for up to 2 days. Slice it just before serving, running the knife under warm water after each cut.

Yield: Makes 8 to 12 servings

NUTRITION PER SERVING
CALORIES 430(54% from fat); FAT 26g (sat 15g); SUGAR 31g; PROTEIN 5g; CHOLESTEROL 100mg; SODIUM 316mg; FIBER 1g; CARBOHYDRATE 45g