Gingersnap Tart with Pears

Gingersnap Tart with Pears

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  • 1 C gingersnap crumbs (about 18 cookies)
  • 2 T butter or margarine, melted
  • 1 pkg. (8 oz.) reduced-fat cream cheese
  • 1 pkg. (8 oz.) fat-free cream cheese
  • ⅓ C Pioneer® Sugar plus ¼ C
  • 2 tsp flour
  • 1 tsp. vanilla
  • 2 eggs, lightly beaten
  • 2 LG ripe pears, peeled and thinly sliced (about 3 ½ cups)
  • ½ tsp ground cinnamon


  1. Preheat oven to 350° F. Spray with baking spray a 9-inch spring-form pan; set aside.
  2. In a bowl, combine cookie crumbs and butter. Press onto the bottom and ½-inch up the sides prepared pan. Bake for 5-8 minutes or until set. Cool on a wire rack.
  3. In a mixing bowl, beat cream cheeses until smooth. Beat in ⅓ cup Pioneer® Sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into prepared crust.
  4. Combine pears, cinnamon and remaining Pioneer® Sugar; arrange pear slices over cream cheese mixture.
  5. Place pan on a baking sheet. Bake for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before serving.

Nutritional Analysis:

  1. 1 piece, 301 calories, 13g fat, 2g fiber, 38g carbohydrate, 10g protein.

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.