Pear Cheesecake

Time:

<30 Min.

Makes:

16 Servings

Put a sweet spin on a traditional cheesecake with tender poached pears.

Filling

2 medium USA Pears, cored, sliced, and poached*

3 (8 ounce) packages low calorie cream cheese, softened

1 ¼ cups sugar, divided

4 eggs

2 ½ teaspoons vanilla, divided

1 ½ teaspoons grated lemon peel

¾ cup low-fat dairy sour cream

Cookie Crumb Pastry

1 ½ cups vanilla wafers

3 tablespoons melted butter

2 tablespoons finely chopped almonds

2 tablespoons sugar

For pastry, combine all pastry ingredients and mix well. Press evenly into the bottom of a 9-inch springform pan.
For filling, beat cream cheese and 1 cup sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in 1½ teaspoons vanilla and lemon peel. Pour filling over crust.
Bake at 350°F for 40–50 minutes; cool on a rack for 20 minutes.
For topping, combine sour cream, ¼ cup sugar, and 1 teaspoon vanilla. Spread over cheesecake.
Bake 15 minutes more, then cool on a rack for 2 hours.
Refrigerate at least 8 hours. Remove the pan ring and top with poached pear slices before serving.

*To poach pears, place in 4 cups water, ½ cup lemon juice, and ½ cup sugar until slices are tender when pierced.