Pear Cheesecake |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10-12 | N/A | N/A | 377 | 11gm | 20gm | 171mg | 44gm | 6gm | 68mg |
| INGREDIENTS: | ||
| 1 cup flour | 3/4 cup uncooked quick-cooking oats | 1/2 cup packed brown sugar |
| 1 teaspoon ground cinnamon | 1/2 cup (1 stick) butter | 1 (8-ounce) package cream cheese, softened |
| 1/2 cup granulated sugar | 1 egg | 1 teaspoon vanilla |
| 2 ripe pears, peeled, cored and sliced | 1/4 cup chopped pecans | |
| 1 | In a small bowl, combine flour, oats, brown sugar and cinnamon; stir well. Stir in butter with a fork until mixture resembles coarse crumbs. Press two thirds of mixture in bottom of a greased 9-inch pie pan. Bake in preheated 350-degree oven 15 minutes. |
| 2 | Meanwhile, in a medium bowl, beat cream cheese with granulated sugar, egg and vanilla until well blended; spread over baked crust. Carefully top with pear slices, arranged in circular pattern, and sprinkle with remaining oat mixture and pecans. Return to oven and bake in additional 30 minutes. Cool, then refrigerate at least 2 to 3 hours until well chilled. |