var sid = 454; var aid = 3;
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.
Stories | Columns | Obituaries | Classifieds
Guides | Sitemap | Search | Home Page