Name: Honey Pear Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1-1/2 cups crushed gingersnap cookies (about 30) -; 1/4 cup sugar -; 4 to 6 tablespoons butter, melted -; Filling: -; 3 packages (8 ounces each) cream cheese, softened -; 1 cup honey, divided -; 1 tablespoon lemon juice -; 2 teaspoons minced fresh gingerroot -; 4 large eggs, room temperature, lightly beaten -; 3 peeled and chopped medium pears (about 1-1/2 cups), divided -; 1/3 cup golden raisins -; 1 tablespoon butter -; 1 cup chopped pecans, toasted -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Honey Pear Cheesecake

1. 1-1/2 cups crushed gingersnap cookies (about 30) -

2. 1/4 cup sugar -

3. 4 to 6 tablespoons butter, melted -

4. Filling: -

5. 3 packages (8 ounces each) cream cheese, softened -

6. 1 cup honey, divided -

7. 1 tablespoon lemon juice -

8. 2 teaspoons minced fresh gingerroot -

9. 4 large eggs, room temperature, lightly beaten -

10. 3 peeled and chopped medium pears (about 1-1/2 cups), divided -

11. 1/3 cup golden raisins -

12. 1 tablespoon butter -

13. 1 cup chopped pecans, toasted -

How to cook deliciously - Honey Pear Cheesecake

1. Stage

Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan.

2. Stage

Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath.

3. Stage

Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

4. Stage

In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.