Gingersnap-pear Cheesecake

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 6 tablespoons unsalted butter, melted
• 1 1/2 cups gingersnaps, crushed (about 40 cookies)
• 2 small pears, ripe (any kind)
• 1/4 teaspoon ground ginger
• 16 ounces cream cheese, at room temperature
• 1 1/4 cups granulated sugar
• 2 large eggs, at room temperature
• 3 teaspoons vanilla extract
• 1 cup sour cream, at room temperature

Recipe

• 1 heat oven to 350°f
• 2 in a medium bowl, combine the butter and crushed gingersnaps. press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. bake for 20 minutes.
• 3 in a small bowl, toss the pears and ginger. line the cooled crust with the pears, overlapping the slices slightly.
• 4 in a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. add 1 cup of the sugar and beat for 2 minutes. add the eggs, 1 at a time, and mix until combined. stir in 2 teaspoons of the vanilla. pour the mixture over the pears. bake until the top is barely set but still slightly wobbly, about 50 minutes. transfer pan to a wire rack but leave oven on.
• 5 in a small bowl, combine the sour cream and the remaining sugar and vanilla. pour over the cheesecake and bake for 8 minutes. transfer to a wire rack and cool to room temperature. cover and refrigerate for at least 4 hours before serving.