Gingersnap Pear Tart Recipe

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

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

1 piece: 301 calories, 13g fat (7g saturated fat), 85mg cholesterol, 416mg sodium, 38g carbohydrate (0 sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 lean meat.

  • 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
  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

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Reviews forGingersnap Pear Tart

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MY REVIEW
ReneeMurby User ID: 7119369 226946
Reviewed May. 25, 2015

"Delicious! Calls for a dark roasted coffee. Mostly pantry items. I used my Vanilla Sugar which I thought complimented the cinnamon and ginger spice in the cookie crust. Great use of two ripe pears and makes a delightful presentation."

MY REVIEW
aprilm User ID: 2396120 75877
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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