Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 sides of pan. Refrigerate leftovers. Yield: 12 servings.
Originally published as Pear Cheesecake in Light & Tasty August/September 2001, p14

Nutritional Facts

1 slice: 437 calories, 27g fat (16g saturated fat), 112mg cholesterol, 330mg sodium, 43g carbohydrate (0 sugars, 2g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
  3. 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 sides of pan. Refrigerate leftovers. Yield: 12 servings.
Originally published as Pear Cheesecake in Light & Tasty August/September 2001, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPear Cheesecake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review