Gingersnap-Pear Cheesecake

Name: Gingersnap-Pear Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams cream cheese, at room temperature; 2 larges eggs, at room temperature; 355 milliliters crushed gingersnaps (about 40 cookies); 296 milliliters granulated sugar; 0 teaspoons ground ginger; 2 smalls ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick; 237 milliliters sour cream, at room temperature; 6 Tbsps unsalted butter, melted; 3 teaspoons vanilla extract

This recipe serves 12. One serving contains 386 calories, 5g of protein, and 25g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have cream cheese, granulated sugar, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Gingersnap Cookies

Butter

Equipment you will use

Springform Pan

Bowl

Oven

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.

Ingredients you will need

Cream Cheese

Ginger

Crust

Pear

Equipment you will use

Hand Mixer

Oven

Bowl

Add 1 cup of the sugar and beat for 2 minutes.

Ingredients you will need

Sugar

Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla.

Ingredients you will need

Vanilla

Egg

Pour the mixture over the pears.

Ingredients you will need

Pear

Bake until the top is barely set but still slightly wobbly, about 50 minutes.

Equipment you will use

Oven

Transfer pan to a wire rack but leave oven on. In a small bowl, combine the sour cream and the remaining sugar and vanilla.

Ingredients you will need

Sour Cream

Vanilla

Sugar

Equipment you will use

Wire Rack

Bowl

Oven

Frying Pan

Pour over the cheesecake and bake for 8 minutes.

Equipment you will use

Oven

Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.In Advance: Make the cheesecake and refrigerate for up to 2 days. Slice it just before serving, running the knife under warm water after each cut.

Ingredients you will need

Water

Equipment you will use

Wire Rack

Knife

Equipment

Ingredients

Servings:

454grams

cream cheese, at room temperature 2larges

eggs, at room temperature 355milliliters

crushed gingersnaps (about 40 cookies)296milliliters

granulated sugar 0teaspoons

ground ginger 2smalls

ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick 237milliliters

sour cream, at room temperature 6Tbsps

unsalted butter, melted 3teaspoons

vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Gingersnap Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.