Gingersnap Pear Tart

Name: Gingersnap Pear Tart
Ingredients: 1 cup gingersnap crumbs (about 18 cookies); 2 tablespoons butter; 1 package (8 ounces) reduced-fat cream cheese; 1 package (8 ounces) fat-free cream cheese; 1/3 plus 1/4 cup sugar, divided; 2 teaspoons all-purpose flour; 1 teaspoon vanilla extract; 2 eggs, lightly beaten; 2 large ripe pears, peeled and thinly sliced (about 3-1/2 cups); 1/2 teaspoon ground cinnamon

10 ingredients

4 steps

Ingredients

1 cup gingersnap crumbs (about 18 cookies)
2 tablespoons butter
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1/3 plus 1/4 cup sugar, divided
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 large ripe pears, peeled and thinly sliced (about 3-1/2 cups)
1/2 teaspoon ground cinnamon

Directions

1

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack.
2

Meanwhile, in a large 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.
3

In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a
4

. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.