Gingersnap Pear Tart

By dashy_65

Ingredients

• 1 cup gingersnap crumbs (about 18 cookies)
• 2 tablespoons butter
• 1 package (8 ounces) reduced-fat cream cheese
• 1 package (8 ounces) fat-free cream cheese
• 1/3 plus 1/4 cup sugar, divided
• 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 (about 3-1/2 cups)
• 1/2 teaspoon ground cinnamon

Details

Servings 8

Preparation

Step 1

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. Yield: 8 servings.

Nutritional Analysis: One piece equals 301 calories, 13 g fat (7 g saturated fat), 85 mg cholesterol, 416 mg sodium, 38 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 lean meat.