This is my favorite holiday cheesecake, and I made one earlier this week. Someone needs to help me finish it, though!
Crust
1 box crumbled gingersnaps or vanilla wafers (blender works great for this!)
3/4 cube butter (melted)
Cheesecake
2 packages cream cheese (softened)
1/3 cup sugar
4 eggs
1 1/2 teaspoon vanilla
3 tablespoons fresh lemon juice
1/2 teaspoon grated lemon peel
Topping
1 1/2 cups sour cream
3 tablespoons sugar
1/2 teaspoon vanilla
2 cans large sliced pears, drained
1 teaspoon cinnamon
For the crust, combine the cookie crumbs and butter well, using two knives to cut the ingredients together. Pat firmly and evenly into the bottom of a springform pan. Preheat oven to 375 F.
Blend all of the cheesecake ingredients together until very smooth — almost to a whipped consistency. Pour into springform pan over crust and bake for 25 minutes, or until a toothpick comes clean out of the center. Allow to cool completely. Do not run a knife around the edge of the pan.
Toss the pears with the cinnamon — set aside. Blend the sour cream, sugar, and vanilla until smooth. Pour topping over cooled cheesecake. Drain pears of excess juice and layer above topping. Bake at 375 F for 8 minutes.
Allow to cool at least twelve hours in the refrigerator before serving. Enjoy!!!

One Response to “Spiced Pear Cheesecake”

1. Pie says:

   December 18, 2003 at 12:16 pm

   Now I’m hungry, damn it. And there’s no cheesecake to be had around here. That’s just cruel.

   Reply