PEAR & GINGER CHEESECAKE PHYLLO CUPS
Try this unique take on cheesecake in phyllo cups! These Pear & Ginger Cheesecake Phyllo Cups feature a delicious strudel topping that you'll love.
Provided by My Food and Family
Categories Bread
Time 55m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Beat Neufchatel, 3/4 cup sugar, vanilla and 1/2 tsp. ginger in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Toss pears with nuts, remaining sugar and ginger in medium bowl. Lightly spray 1 phyllo sheet with cooking spray; cover with 4 of the remaining phyllo sheets, lightly spraying each sheet with additional cooking spray before covering with next sheet. Cut into 6 (4-inch) squares.
- Press 1 stack into each of 6 muffin pan cups. Repeat with remaining phyllo sheets. Spoon Neufchatel mixture into phyllo cups; top with pear mixture.
- Bake 20 to 25 min. or until filling is puffed around edges and centers are almost set. Cool 5 min. before removing strudels from pan to wire racks; cool 10 min. before serving.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
GINGER-PEAR CHEESECAKE CUPS
Here's cheesecake deliciousness-in easy-to-make dessert-cup form. Get some pear slices and gingersnaps and we'll take you through it, step by step.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Drain pear slices, reserving 1/4 cup of the juice.
- Crush cookies; sprinkle half of the crushed cookies evenly into 4 dessert cups.
- Stir together cream cheese spread and reserved pear juice in medium bowl. Stir in whipped topping; spoon evenly over crushed cookies in dessert cups. Top with pear slices and remaining crushed cookies.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 20 g, Protein 2 g
PEAR-GINGERSNAP CHEESECAKE
Steps:
- Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
- Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
- Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute.
- Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup.
HONEY PEAR CHEESECAKE
We grow pear trees, so I'm always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.
Nutrition Facts : Calories 552 calories, Fat 36g fat (17g saturated fat), Cholesterol 142mg cholesterol, Sodium 374mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
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