>> Wednesday, December 30, 2009
So I just came back from the dinner I took the cheesecake recipe too; and it was a hit so here is the recipe. Not only did it taste light, it wasn't too sweet and, when you cut into it, it looks spectacular with the pears in between the cake. Maybe I'll get something on the website :)
MEGHAN'S GINGER-PEAR CHEESECAKE
1 1/4 cups crushed ginger cookies
1/4 cup of melted butter
1 can of pear halves, drained and patted dry
3 packages of cream cheese
3/4 cup of sugar
3/4 cup of sliced almonds, toasted
- Preheat oven to 350.
- Mix cookie crumbs and butter; press firmly into springform pan (I used a square one just for a change). Then arrange the pears over crust around the edges of the crust.
- Beat the cream cheese and sugar on med speed. Add eggs one at a time mixing on low speed after each addition just until blended. Pour over pears.
- Bake 45 to 50 mins. Run a knife around the rim of the pan to loosen cake; cool completely. Refrigerate 3 hours or overnight. Sprinkle with almonds around the edges just before serving.