Pear & Ginger Cheesecake

1. 1

   Preheat oven to 325F Coat a 9-inch springform pan with cooking spray.

2. 2

   Place pears, ginger and water in a medium saucepan; bring to a simmer over medium heat.

3. 3

   Reduce heat to a gentle simmer, cover and cook until the liquid has been absorbed and the fruit is softened, 10 to 14 minutes.

4. 4

   Meanwhile, process granola in a food processor or blender until finely ground.

5. 5

   Pour it into the prepared pan; turn and tilt the pan to coat the sides and press down into the bottom to make an even layer.

6. 6

   Transfer the pear mixture to a food processor; process until a coarse paste forms, scraping the sides of the bowl as necessary.

7. 7

   Let cool for 10 minutes.

8. 8

   Add cottage cheese and cream cheese; process until combined.

9. 9

   Add granulated and brown sugars; process until smooth, scraping the sides as necessary.

10. 10

    With the processor running, add eggs one at a time.

11. 11

    Add flour and vanilla; process until creamy.

12. 12

    Pour the batter into the prepared pan.

13. 13

    Rap the pan against the counter a few times so the granola on the sides falls onto the batter, forming a decorative edge.

14. 14

    Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes.

15. 15

    Turn the oven off.

16. 16

    Let the cheesecake stand in the oven, with the door ajar, for 1 hour.

17. 17

    Transfer the cheesecake to a wire rack to cool for 1 hour.

18. 18

    Cover with plastic wrap and refrigerate for at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.