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Gingersnap Pear Tart

Total Time

Prep: 25 min. Bake: 30 min. + cooling


8 servings

Updated: Oct. 16, 2022
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.
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  • 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
  • 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.

Nutrition Facts

1 piece: 301 calories, 13g fat (7g saturated fat), 85mg cholesterol, 416mg sodium, 38g carbohydrate, 2g fiber), 10g protein.

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