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Gingersnap Pear Tart

There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.

8 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

1 cup gingersnap crumbs (about 18 cookies)
2 tablespoons butter
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1/3 plus 1/4 cup sugar, divided
1/3 plus 1/4 cup sugar, divided
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 large ripe pears, peeled and thinly sliced (about 3-1/2 cups)
1/2 teaspoon ground cinnamon

Directions

In a small bowl, combine cookie crumbs and butter. Press onto the
bottom and 1/2 in. up the sides of a 9-in. springform pan coated
with cooking spray. Bake at 350° for 5-8 minutes or until set.
Cool on a wire rack.
Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in
1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just
until combined. Pour into crust.
In a small combine the pears, cinnamon and remaining sugar; arrange
pear slices over cream cheese mixture. Place pan on a baking sheet.
Bake at 350° for 30-40 minutes or until almost set. Immediately

2 of 2

Gingersnap Pear Tart (continued)

Directions (continued)

run a knife around edge of pan to loosen; cool on a wire rack for 1
hour. Refrigerate for at least 2 hours. Remove sides of pan.
Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: One piece equals 301 calories, 13 g fat (7 g saturated fat), 85 mg cholesterol, 416 mg sodium, 38 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 lean meat.