1 can (15 ounces) reduced-sugar pears, drained and thinly sliced
1 teaspoon ground cinnamon
Coat a 9-in. fluted tart pan with removable bottom with cooking spray; set aside. In a small bowl, beat butter and 1/2 cup sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of prepared pan.
In another small bowl, beat cream cheese until fluffy. Beat in 1/4 cup sugar, egg and vanilla until smooth; spread over crust. Arrange pears over cream cheese layer. Combine cinnamon and remaining sugar; sprinkle over pears.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until filling is set and a thermometer reads 160°.
Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving.
TEST KITCHEN TIP Slice the pears thinly. The more you have to layer over the filling, the more impressive it will look.