Ingredients
1 cup gingersnap crumbs (about 18 cookies)2 tablespoons butter1 package (8 ounces) reduced-fat cream cheese1 package (8 ounces) fat-free cream cheese1/3 plus 1/4 cup sugar, divided2 teaspoons all-purpose flour1 teaspoon vanilla extract2 eggs, lightly beaten2 large ripe pears, peeled and thinly sliced (about 3-1/2 cups)1/2 teaspoon ground cinnamon
Preparation
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack.
Meanwhile, in a large 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.
In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° 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. Remove sides of pan. Refrigerate leftovers.
