Jenn’s Cook Book

Here is a sneak peak at my Thanksgiving dessert, a cheesecake recipe from Real Simple magazine made with fresh pears and crushed gingersnap cookies. This dessert can be made up to 2 days ahead of time and stored in the refrigerator until after the turkey dinner. Remember to keep a pan filled with water in the oven to keep the moisture and prevent cracking, althought the sweetened sour cream topping will disguise any small cracks in the cheesecake.

Tips: Crush the gingersnaps in a zip-locked bag using a rolling pin or empty wine bottle. Save leftover cookies for garnish. Do not use reduced-fat or fat-free cream cheese or sour cream, and be sure ingredients are room temperature. The recipe does not specify what type of pear to use, but I used Bartlett.

This recipe calls for a 9 inch springform pan. I used a 9 1/2 inch pan, which worked fine, but my crust did not extended up the sides of the pan.

6 tbsp unsalted butter, melted
1 1/2 cups crushed gingersnap cookies (about 40 small cookies)
2 small, ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick
1/4 tsp ground ginger
2 bars (16 oz) cream cheese, room temperature
1 1/4 cups granulated sugar, divided  
2 large eggs, room temperature
3 tsp vanilla extract, divided  
1 cup sour cream, room temperature

Preheat oven to 350F and prepare springform pan as necessary (nonstick varieties may need cooking spray or parchment paper).

In a medium bowl, combine melted butter and crushed gingersnaps. Press mixture into pan, working the crumbs over the bottom and then up the sides. Bake for 15-20 minutes. Remove from oven and place on a wire rack to cool.

In a small bowl, toss the pear slices with ginger. Line the cooled crust with the pears, overlapping the slices slightly. Set aside.

In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of sugar and beat for 2 minutes. Add the eggs, 1 at a time, and beat until combined. Stir in 2 tsp of vanilla. Pour mixture over the pears.

Bake until the top is barely set but still slightly wobbly, about 30-45 minutes, depending on your oven. Transfer pan to a wire rack but keep oven on.

In a small bowl, combine sour cream, remaining 1/4 cup sugar, and remaining 1 tsp of vanilla. Pour over cheesecake and bake an additional 5-8 minutes. Transfer to a wire rack to cool to room temperature. Cover and refrigerate for at least 4 hours before serving.  

Slice the cheesecake just before serving, running the knife under warm water after each cut. Serves 8 to 12.

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