Makeover Pear Cheesecake Recipe

5 1 1
Makeover Pear Cheesecake Recipe
Makeover Pear Cheesecake Recipe photo by Taste of Home
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Makeover Pear Cheesecake Recipe

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5 1 1
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

  • 1-1/4 cups reduced-fat graham cracker crumbs (about 20 squares)
  • 3 tablespoons plus 3/4 cup sugar, divided
  • 3 tablespoons butter or stick margarine, melted
  • 2 medium ripe pears, peeled and sliced
  • 3 packages (8 ounces each) reduced-fat cream cheese
  • 3 tablespoons all-purpose flour
  • 1 egg
  • 1/4 cup egg substitute
  • 1/2 cup fat-free milk
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon peel

Directions

In a small bowl, combine cracker crumbs, 3 tablespoons sugar and butter. Press onto the bottom and 1-1/4 in. up the sides of a 9-in. springform pan coated with cooking spray; refrigerate for 30 minutes. Arrange pear slices over crust.
In a mixing bowl, beat cream cheese and remaining sugar until smooth. Add flour; beat well. Add egg and egg substitute; 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 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 Makeover Pear Cheesecake in Light & Tasty August/September 2001, p14

Nutritional Facts

1 slice: 272 calories, 14g fat (8g saturated fat), 57mg cholesterol, 258mg sodium, 29g carbohydrate (0 sugars, 1g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1/2 lean meat, 1/2 fruit.

  • 1-1/4 cups reduced-fat graham cracker crumbs (about 20 squares)
  • 3 tablespoons plus 3/4 cup sugar, divided
  • 3 tablespoons butter or stick margarine, melted
  • 2 medium ripe pears, peeled and sliced
  • 3 packages (8 ounces each) reduced-fat cream cheese
  • 3 tablespoons all-purpose flour
  • 1 egg
  • 1/4 cup egg substitute
  • 1/2 cup fat-free milk
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  1. In a small bowl, combine cracker crumbs, 3 tablespoons sugar and butter. Press onto the bottom and 1-1/4 in. up the sides of a 9-in. springform pan coated with cooking spray; refrigerate for 30 minutes. Arrange pear slices over crust.
  2. In a mixing bowl, beat cream cheese and remaining sugar until smooth. Add flour; beat well. Add egg and egg substitute; 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 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 Makeover Pear Cheesecake in Light & Tasty August/September 2001, p14

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sandcarp User ID: 1048936 90252
Reviewed Feb. 18, 2011

"This is the best cheesecake I have ever made"

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