Baked Ginger-Pear Cheesecake

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prep time
15 mins
total time
245 mins
servings
Makes 12 servings, 1 piece (108 g) each.

what you need

1-1/4 cups
crushed Christie Pantry Ginger Cookies
1/4 cup
 non-hydrogenated margarine, melted
1 can
(19 fl oz/540 mL) pear halves, drained, patted dry
3 pkg.
(250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup
 sugar
 eggs
3/4  cup
sliced  almonds, toasted

make it

  1. Heat oven to 350°F. Mix cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Arrange pears over crust.
  2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over pears.
  3. Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate 3 hours. Sprinkle with almonds just before serving.

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