Pear & Ginger Cheesecake

From EatingWell:  April/May 2006

Softened dried pears give this low-fat cheesecake much of its body. For the best taste, let it rest for 24 hours in the refrigerator.

Makes: 12 servings

Active Time: 40 minutes

Total Time: 2 hours 40 minutes (plus 5 hours cooling/chilling time)

Ingredients

Preparation

  1. Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray.
  2. Place pears, ginger and water in a medium saucepan; bring to a simmer over medium heat. Reduce heat to a gentle simmer, cover and cook until the liquid has been absorbed and the fruit is softened, 10 to 14 minutes.
  3. Meanwhile, process granola in a food processor or blender until finely ground. 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.
  4. Transfer the pear mixture to a food processor; process until a coarse paste forms, scraping the sides of the bowl as necessary. Let cool for 10 minutes. Add cottage cheese and cream cheese; process until combined. Add granulated and brown sugars; process until smooth, scraping the sides as necessary. With the processor running, add eggs one at a time. Add flour and vanilla; process until creamy. Pour the batter into the prepared pan. Rap the pan against the counter a few times so the granola on the sides falls onto the batter, forming a decorative edge.
  5. Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes. Turn the oven off. Let the cheesecake stand in the oven, with the door ajar, for 1 hour.
  6. Transfer the cheesecake to a wire rack to cool for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Tips & Notes

Nutrition

Per serving: 209 calories; 2 g fat (1 g sat, 1 g mono); 58 mg cholesterol; 35 g carbohydrates; 13 g protein; 1 g fiber; 384 mg sodium; 153 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 other carbohydrates, 1 very lean meat

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