Recipe ~ Gingersnap Pear Tart ~ Dessert / Brunch

Gingersnap Pear Tart

INGREDIENTS :

• 1 cup gingersnap crumbs
  
• 2 tablespoons butter or stick margarine
  
• 1 (8 ounce) package reduced fat cream cheese
  
• 1 (8 ounce) package 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
  
• 1/2 teaspoon ground cinnamon
  

DIRECTIONS:

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

Combine pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture.

Place pan on a baking sheet.
Bake at 350 degrees F 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.

ENJOY!