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Pear Cheesecake

My family has always had a fondness for pears, so desserts that feature them, such as this cheesecake, are popular at my house.—Jennifer Short, Omaha, Nebraska

12 ServingsPrep: 20 min. + chilling Bake: 45 min. + cooling

Ingredients

1-1/2 cups reduced-fat graham cracker crumbs (about 8 whole crackers)
1 cup sugar, divided
1/3 cup butter, melted
2 cans (15 ounces each) pear halves, drained
3 packages (8 ounces each) cream cheese, softened
3 tablespoons all-purpose flour
2 eggs
1/2 cup milk
2 tablespoons lemon juice
1-1/2 teaspoons grated lemon peel

Directions

In a small bowl, combine cracker crumbs, 1/4 cup sugar and butter.
Press onto the bottom and 1-1/2-in. up the sides of a greased 9-in.
springform pan; refrigerate for 30 minutes. Place pear halves cut
side down on crust.
In a bowl, beat cream cheese and remaining sugar until smooth. Add
flour; beat well. Add eggs; beat on low speed just until combined.
Add the milk, lemon juice and peel; beat just until blended. Pour
over pears.
Bake at 350° for 45-50 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around
edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove

2 of 2

Pear Cheesecake (continued)

Directions (continued)

sides of pan. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: One slice equals 437 calories, 27 g fat (16 g saturated fat), 112 mg cholesterol, 330 mg sodium, 43 g carbohydrate, 2 g fiber, 7 g protein.