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Baked Ginger-Pear Cheesecake

Prep Time:

15 min

Total Time:

4 hr 5 min

Makes:

What You Need

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) PHILADELPHIA Brick Cream Cheese, softened

3/4 cup sugar

3 eggs

3/4 cup sliced almonds, toasted

Make It

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.

Kraft Kitchens Tips

Healthy Living

Save 50 calories and 8 g of total fat, including 5 grams of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese.

Make it Easy

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

K:41724v0ec:86942

(19)

Rated

by easton on 1/19/2008
" This is so good you should try it"

See All Ratings and Comments

Serving Size = 1 slice (108 g)

Nutritional Information

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