Baked Ginger-Pear Cheesecake

23  Ratings
  • 15 min prep
  • 4 hr 5 min total
  • Makes 12 servings, 1 piece (108 g) each.


Submitted by 0

Baked Ginger-Pear Cheesecake Recipe

Ingredients

  • 1-1/4 cups crushed Christie Pantry Ginger Cookies
  • 1/4 cup non-hydrogenated margarine, melted
  • 1 can (19 fl oz/540 mL) pear halves, drained, patted dry
  • 3 pkg. (250 g each) brick cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 3/4 cup sliced almonds, toasted

Instructions

  • Heat  oven to 350°F. Mix cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Arrange pears over crust.
  • Beat  cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over pears.
  • Bake  45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate 3 hours. Sprinkle with almonds just before serving.

Recipe Tips

Better For YouSave 50 calories and 8 g of total fat, including 5 grams of saturated fat, per serving by preparing with brick light cream cheese.

Make it EasyTo easily transfer chilled cheesecake from springform pan to serving plate, cover bottom of springform pan with parchment paper before using.

86942

Nutrition Information

Makes 12 servings, 1 piece (108 g) each.

Nutrition per serving:

  • Calories 400 
  • Total fat 29 g
  • Saturated fat 14 g
  • Cholesterol 125 mg
  • Sodium 400 mg
  • Carbohydrate 29 g
  • Dietary fibre 1 g
  • Sugars 20 g
  • Protein 9 g
  • Vitamin A 25 %DV
  • Vitamin C 2 %DV
  • Calcium 8 %DV
  • Iron 6 %DV