Gingersnap Pear Cheesecake Recipes

GINGERSNAP PEAR TART

Steps:

• 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., 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. , 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.

PEAR-GINGERSNAP CHEESECAKE

Steps:

• Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
• Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
• Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute.
• Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup.

GINGERSNAP-PEAR CHEESECAKE

Steps:

• Heat oven to 350°F
• In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.
• In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly.
• In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.
• In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

GINGERSNAP CRUMB PEAR PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.

PEACH CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350°F
• Grind gingersnaps in processor to coarse crumbs.
• Add butter and blend until evenly moistened.
• Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Bake crust until beginning to brown, about 8 minutes.
• Cool on rack.
• Reduce oven temperature to 325°F
• Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan.
• Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes.
• Cool compote.
• Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth.
• Beat in eggs 1 at a time.
• Mix in sour cream and vanilla.
• Spoon half of cheese mixture (about 3 cups) into crust.
• Spoon peach compote over by tablespoonfuls, spacing apart.
• Top with remaining cheese mixture.
• Place large piece of foil on oven rack.
• Place pan with cheesecake on foil.
• Bake until puffed, set in center, and beginning to brown, about 1 hour.
• Place hot cheesecake on rack; cool 5 minutes.
• Run small sharp knife around pan sides to loosen.
• Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead.
• Cover; keep chilled.)
• For glaze:.
• Combine preserves and lemon juice in heavy small saucepan.
• Stir over medium heat until glaze comes to simmer.
• Strain into small bowl.
• Release pan sides; place cheesecake on platter.
• Spread glaze over top of cheesecake to within 1/4 inch of edge.
• Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours.
• Arrange peach slices in center of cake and serve.

GINGERSNAP CHEESECAKE CRUST

Steps:

• Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

CARAMELIZED GINGER-PEAR CHEESECAKE

Steps:

• Heat oven to 450°F.
• Combine gingersnap crumbs and butter; press onto bottom and 1 inch up side of 10-inch springform pan.
• Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
• Bake 10 min. Reduce oven temperature to 250°F; continue baking 20 to 25 min. or until center is almost set. Cool 10 min. Run knife around rim of pan to loosen cake; cool completely.
• Arrange pears over cheesecake. Mix remaining sugar and 2 Tbsp. reserved pear liquid in large saucepan. Cook, without stirring, on medium-high heat until sugar is dissolved and syrup turns a deep golden color. (Do not over cook.) Remove from heat. Combine ginger and 2 Tbsp. of the remaining reserved pear liquid; carefully add to the hot sugar mixture, stirring until blended. (Syrup will bubble up. Be careful.) Immediately drizzle over cheesecake. Refrigerate 4 hours or until chilled.