Pear and Ginger Cheesecake Strudels

1. 1

   Heat oven to 350 degrees F.

2. 2

   Beat cream cheese, 3/4 cup sugar, vanilla and 1/2 tsp.

3. 3

   ginger in large bowl with mixer until blended.

4. 4

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

5. 5

   Toss pears with nuts, remaining sugar and ginger in medium bowl.

6. 6

   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.

7. 7

   Cut into 6 (4-inch) squares.

8. 8

   Press 1 stack into each of 6 muffin pan cups.

9. 9

   Repeat with remaining phyllo sheets.

10. 10

    Spoon cream cheese mixture into phyllo cups; top with pear mixture.

11. 11

    Bake 20 to 25 min.

12. 12

    or until filling is puffed around edges and centres are almost set.

13. 13

    Cool 5 min.

14. 14

    before removing strudels from pan to wire racks; cool 10 min.

15. 15

    before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.