Pear Gingersnap Cheesecake Recipes

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GINGERSNAP-PEAR CHEESECAKE



Gingersnap-Pear Cheesecake image

Make and share this Gingersnap-Pear Cheesecake recipe from Food.com.

Provided by LizardMC

Categories     Cheesecake

Time 5h30m

Yield 8-12 serving(s)

Number Of Ingredients 9

6 tablespoons unsalted butter, melted
1 1/2 cups gingersnaps, crushed (about 40 cookies)
2 small pears, ripe (any kind)
1/4 teaspoon ground ginger
16 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
2 large eggs, at room temperature
3 teaspoons vanilla extract
1 cup sour cream, at room temperature

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.

Nutrition Facts : Calories 676.9, Fat 39.9, SaturatedFat 23.1, Cholesterol 150.8, Sodium 480.4, Carbohydrate 72.4, Fiber 2, Sugar 43.6, Protein 9.4

GINGERSNAP PEAR TART



Gingersnap Pear Tart image

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.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 301 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 416mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 10g protein.

PEACH CHEESECAKE WITH GINGERSNAP CRUST



Peach Cheesecake With Gingersnap Crust image

This recipe comes from Bon Appetit. I've yet to make this cheesecake but one reviewer stated that she used 9 oz of gingersnaps....12 would have worked just as well to get the crust up the sides of the pan. After an 1 hour of baking, the middle was not set so she turned off the oven and allowed the cheesecake to cool, which worked perfectly. I can't wait to make it and I hope those who do enjoy it.

Provided by dojemi

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

25 gingersnap cookies, coarsely broken (about 6 ounces)
1/4 cup unsalted butter, melted
4 small peaches, peeled, pitted, sliced 1/4 inch thick (about 1 1/4 pounds)
2 tablespoons sugar
1 1/4 cups sugar
1/2 teaspoon fresh lemon juice
4 (8 ounce) packages cream cheese, room temperature
4 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1/2 cup peach preserves
1 1/2 teaspoons fresh lemon juice
1/2 large peach, peeled, pitted, very thinly sliced

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.

Nutrition Facts : Calories 543.8, Fat 35.4, SaturatedFat 21.2, Cholesterol 168, Sodium 352.4, Carbohydrate 49.1, Fiber 1, Sugar 35.4, Protein 9.3

PEAR-TOPPED CARAMEL CHEESECAKE



Pear-Topped Caramel Cheesecake image

Sweet pears and rich caramel never tasted better than they do in this pleasing fall cheesecake. The arrangement of sliced pears on top of the dessert is sure to make a stunning impression. -Fay Brown, Wichita Falls, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
3 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
3/4 cup sour cream
3/4 cup dulce de leche
2 tablespoons cornstarch
4 large eggs, room temperature, lightly beaten
2 medium pears, peeled and cut into 1/4-inch slices
1 teaspoon ground ginger

Steps:

  • In a small bowl, combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, dulce de leche and cornstarch. Add eggs; beat on low speed just until combined. Pour over crust. Arrange pears over top; sprinkle with ginger., Bake at 325° for 65-75 minutes or until center is just set and top of cheesecake appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 591 calories, Fat 37g fat (22g saturated fat), Cholesterol 176mg cholesterol, Sodium 467mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 1g fiber), Protein 11g protein.

CARAMELIZED GINGER-PEAR CHEESECAKE



Caramelized Ginger-Pear Cheesecake image

Canned pears and crushed gingersnaps contribute to this glorious caramelized cheesecake that looks impressive but takes just 15 minutes to prepare.

Provided by My Food and Family

Categories     Dairy

Time 5h30m

Yield 12 servings

Number Of Ingredients 9

1-1/2 mL finely crushed gingersnaps
1/3 mL butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1/2 cup sour cream
1/4 tsp. vanilla
3 eggs
1 can (15 oz.) pear slices, drained, liquid reserved
1 Tbsp. finely chopped candied fresh ginger

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.

Nutrition Facts : Calories 460, Fat 29 g, SaturatedFat 17 g, TransFat 1.5 g, Cholesterol 140 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

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  • 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.


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