Pear Cheesecake

[Guest guest]

Saw this link on 's homepage today. I believe the recipe is from

Eating Well?I have NOT made this yet but it sounds incredible! I just

had to pass it on.When I make it, I plan on subbing cinnamon for the

ginger as I am not a fan of ginger. I'll let you know how it comes

out.

Stephanie

 

Ingredients

6 dried pear halves, chopped

1/3 cup crystallized ginger

1/2 cup water

1 cup low-fat granola (without dried fruit)

1 (16 ounce) container nonfat or low-fat cottage cheese

1 (16 ounce) container nonfat cream cheese

1/2 cup granulated sugar

1/4 cup packed light brown sugar

3 large eggs

1/3 cup all-purpose flour

2 teaspoons vanilla extract

 

Cooking Directions

Preheat oven to 325 degrees F. Coat a 9-inch springform pan with

cooking spray.

Place pears, ginger and water in a medium saucepan; bring to a simmer

over medium heat. Reduce heat to a gentle simmer, cover and cook

until the liquid has been absorbed and the fruit is softened, 10 to

14 minutes.

Meanwhile, process granola in a food processor or blender until

finely ground. Pour it into the prepared pan; turn and tilt the pan

to coat the sides and press down into the bottom to make an even

layer.

Transfer the pear mixture to a food processor; process until a coarse

paste forms, scraping the sides of the bowl as necessary. Let cool

for 10 minutes. Add cottage cheese and cream cheese; process until

combined. Add granulated and brown sugars; process until smooth,

scraping the sides as necessary. With the processor running, add eggs

one at a time. Add flour and vanilla; process until creamy. Pour the

batter into the prepared pan. Rap the pan against the counter a few

times so the granola on the sides falls onto the batter, forming a

decorative edge.

Bake the cheesecake until set, without a jiggle at the center when

the pan is tapped, about 50 minutes. Turn the oven off. Let the

cheesecake stand in the oven, with the door ajar, for 1 hour.

Transfer the cheesecake to a wire rack to cool for 1 hour. Cover with

plastic wrap and refrigerate for at least 4 hours before serving.

Yield: 12 servings