The other night, Len and I had dinner over at our good friends, Judy and Denny's. Judy made a scrumptious cheesecake which I had to have the recipe. I made it for company the other night and it truly is a winner. The mix of pears and ginger is sublime. And lucky me, there were left overs!
GINGERSNAP PEAR CHEESECAKE
6 tablespoons unsalted butter, melted
1 1/2 cups crushed gingersnap cookies (about 10 oz.)
2 large ripe pears, peeled, cored and sliced 1/8" thick
1/2 teaspoon minced fresh ginger
16 ounces cream cheese, room temperature
1 1/4 cups granulated sugar
2 large eggs, room temperature
3 teaspoons vanilla extract
1 cup sour cream, room temperature
Heat oven to 350'.
Combine the butter and gingersnaps and press into a 9" spring form pan pressing the gingersnap mixture on the bottom and up the sides. Bake for 20 minutes.
Toss the pear slices and ginger in a small bowl. Once the crust has cooled, line the bottom with the pear mixture.
Using an electric mixer, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for another 2 minutes. Add the eggs, one at a time and mix until well combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears and bake for 50 minutes or until almost set but slightly wobbly in the center.
Mix the sour cream with the rest of the sugar and vanilla. Spread over the top of cheesecake and cook for an additional 8 minutes.
Cool on wire rack. Refrigerate at least 4 hours before serving.
Will keep a few days in the refrigerator. Run your knife under hot water between slicing the cake.