Print Options

Back to Gingersnap Pear Tart >

Include these items:

Select reviews >

Taste of Home Logo

Gingersnap Pear Tart

 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.
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.