Gingersnap-Pear Cheesecake

Name: Gingersnap-Pear Cheesecake
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8-12 serving(s)
Ingredients: 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

Submitted by LizardMC

"from Real Simple magazine"

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Ready In:: 5hrs 30mins
Ingredients:: 9
Serves:: 8-12

ingredients

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

directions

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.