Dessert

Baked Ginger-Pear Cheesecake

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prep time

15 min

total time

4 hr 5 min

makes

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kraft

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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.

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rating

I have access to a pear tree and make my own canned spiced pears.... taste great with this recipe and also slice a few on top for decoration and sprinkle with candied ginger...... mmmmmm..
posted by redlady | on 12/14/2009

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

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This was so yummy my husband nearly ate the whole thing himself! I changed the recipe slightly by adding a layer of thick caramel over the top of the pears. The ginger base was a nice change to normal cheesecake bases. Definately will be making again.
posted by clo0106 | on 4/20/2007

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This cheesecake has fabulous flavor
posted by samiot | on 3/7/2007

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This cheesecake was a hit for thanksgiving dinner! For a variation, i used a thin layer of butterscotch topping and toasted the sliced almonds! Very delicous!!
posted by a cook | on 10/21/2006

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Using light cream cheese as well a substituting Splenda for the sugar made this cheesecake a must repeat recipe for my diebetic family and friends. With recipes like this, everyone gets to enjoy desserts!
posted by a cook | on 10/14/2006

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This cheesecake was surprisingly real good. I like the pears on the bottom and used the smaller canned slices. I did without the candied ginger which I didn't like the taste of. A very refreshing treat. I will make this again.
posted by kimi4873nt | on 10/10/2006

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This is the best cheesecake ever! Since we like ginger, I added 1 Tablespoon of ginger jam that is meant for making ginger tea and is available in any Chinese market. The ginger in the cheesecake, plus the ginger cookie bottom makes a good recipe great! Sometimes for a change, I add some candied ginger that has been chopped very fine. I also put a thin layer of whipped cream on top and sprinkle the almonds all over. Absolute ecstasy!
posted by tingley | on 9/19/2006

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I made it for my family and friends. They just raved about it! One of the best I have ever made. The only difference that I made was that I did not put the almonds on it, I made a raspberry coulis and put a little on top of everyone's slice!
posted by Lizarraga | on 9/18/2006

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so easy to make and refreshing on a hot night-
posted by dorothy.christie | on 8/1/2006