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Gingersnap Pear Tart

1 cup gingersnap crumbs (about 18 cookies)

2 T. butter or margarine, melted

Two 8 ounce packages cream cheese

1/3 plus 1/4 cup sugar, divided

2 tsp. flour

2 eggs, lightly beaten

2 large, ripe pears, peeled thinly sliced, about 3 1/2 cups

1/2 tsp. ground cinnamon

In a bowl, combine cookie crumbs and butter. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan coated with nonstick cooking spray.

Bake at 350° for 5-8 minutes or until set. Cool.

In a mixing 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. combine pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture.

Place pan on baking sheet. Bake 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on wire rack about 1 hour. Refrigerate for at least two hours.

Makes eight servings.

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