Gingersnap Pear Tart Recipe
Gingersnap Pear Tart Recipe photo by Taste of Home

Gingersnap Pear Tart Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES: 8 servings

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 McCormick® Pure Vanilla Extract
  • 2 eggs, lightly beaten
  • 2 large ripe pears, peeled and thinly sliced (about 3-1/2 cups)
  • 1/2 teaspoon ground cinnamon

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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 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.
Originally published as Gingersnap Pear Tart in Light & Tasty December/January 2004, p20

Nutritional 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.

Reviews for Gingersnap Pear Tart

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MY REVIEW
Reviewed Dec. 5, 2010

"The best thing about this dessert is that it you look like your really fussed over it. The secret is, it is super easy and not time consuming. The fact that you make it ahead of time, makes it perfect for company or holiday parties. It is a yummy as it is beautiful"

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