Caramelized Ginger-Pear Cheesecake

1. 1

   Heat oven to 450F.

2. 2

   Combine gingersnap crumbs and butter; press onto bottom and 1 inch up side of 10-inch springform pan.

3. 3

   Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended.

4. 4

   Add sour cream and vanilla; mix well.

5. 5

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

6. 6

   Pour into crust.

7. 7

   Bake 10 min.

8. 8

   Reduce oven temperature to 250F; continue baking 20 to 25 min.

9. 9

   or until center is almost set.

10. 10

    Cool 10 min.

11. 11

    Run knife around rim of pan to loosen cake; cool completely.

12. 12

    Arrange pears over cheesecake.

13. 13

    Mix remaining sugar and 2 Tbsp.

14. 14

    reserved pear liquid in large saucepan.

15. 15

    Cook, without stirring, on medium-high heat until sugar is dissolved and syrup turns a deep golden color.

16. 16

    (Do not over cook.)

17. 17

    Remove from heat.

18. 18

    Combine gingerroot and 2 Tbsp.

19. 19

    of the remaining reserved pear liquid; carefully add to the hot sugar mixture, stirring until blended.

20. 20

    (Syrup will bubble up.

21. 21

    Be careful.)

22. 22

    Immediately drizzle over cheesecake.

23. 23

    Refrigerate 4 hours or until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.