Pear Cheesecake
- Number of Servings: 16
Ingredients
*I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp, 6 serving *Pears, fresh, 2 pear, small (approx 3 per lb) *Ginger, ground, 1/4 tsp *Philadelphia Fat Free Cream Cheese, 16 oz *Splenda Sugar Blend for Baking, 1/2 cup + 2 Tbsp*Egg, fresh, 2 large *Vanilla Wafers, lower fat, 40 medium *Vanilla Extract, 3 tsp *Breakstone Fat Free Sour Cream, 1 cup
HEAT oven to 350F. In medium bowl, combine the butter and crushed wafers. 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 two minutes. Add 1/2 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.
Number of Servings: 16
Recipe submitted by SparkPeople user LIANNE1014.
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 two minutes. Add 1/2 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.
Number of Servings: 16
Recipe submitted by SparkPeople user LIANNE1014.
Nutritional Info Amount Per Serving
- Calories: 163.0
- Total Fat: 4.4 g
- Cholesterol: 39.2 mg
- Sodium: 253.3 mg
- Total Carbs: 96.4 g
- Dietary Fiber: 0.6 g
- Protein: 7.1 g
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