Average Rating: 0TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours + chilling
YIELD: 12 servings.Ingredients
- 1-1/2 cups crushed gingersnap cookies (about 30)
- 1/4 cup sugar
- 4 to 6 tablespoons butter, melted
FILLING:- 3 packages (8 ounces each) cream cheese, softened
- 1 cup honey, divided
- 1 tablespoon lemon juice
- 2 teaspoons minced fresh gingerroot
- 4 large eggs, room temperature, lightly beaten
- 3 peeled and chopped medium pears (about 1-1/2 cups), divided
- 1/3 cup golden raisins
- 1 tablespoon butter
- 1 cup chopped pecans, toasted
Instructions
- 1. Preheat oven to 325آ°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan.
- 2. Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath.
- 3. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
- 4. In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.
Nutrition Facts
1 slice: 552 calories, 36g fat (17g saturated fat), 142mg cholesterol, 374mg sodium, 54g carbohydrate (40g sugars, 3g fiber), 8g protein.
