Honey Pear Cheesecake

Name: Honey Pear Cheesecake
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 12 servings.
Ingredients: 1-1/2 cups crushed gingersnap cookies (about 30); 1/4 cup sugar; 4 to 6 tablespoons butter, melted; FILLING:; 3 packages (8 ounces each) cream cheese, softened; 1 cup honey, divided; 1 tablespoon lemon juice; 2 teaspoons minced fresh gingerroot; 4 large eggs, room temperature, lightly beaten; 3 peeled and chopped medium pears (about 1-1/2 cups), divided; 1/3 cup golden raisins; 1 tablespoon butter; 1 cup chopped pecans, toasted

TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours + chilling YIELD: 12 servings.

We grow pear trees, so I’m always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. —Nancy Zimmerman, Cape May Court House, New Jersey

Ingredients

1-1/2 cups crushed gingersnap cookies (about 30)
1/4 cup sugar
4 to 6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup honey, divided
1 tablespoon lemon juice
2 teaspoons minced fresh gingerroot
4 large eggs, room temperature, lightly beaten
3 peeled and chopped medium pears (about 1-1/2 cups), divided
1/3 cup golden raisins
1 tablespoon butter
1 cup chopped pecans, toasted

Directions

1. Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan.
2. Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath.
3. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
4. In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

Nutrition Facts

1 slice: 552 calories, 36g fat (17g saturated fat), 142mg cholesterol, 374mg sodium, 54g carbohydrate (40g sugars, 3g fiber), 8g protein.