Pear & Ginger Cheesecake

Pear & Ginger Cheesecake

2 Reviews
From: EatingWell Magazine 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.

Ingredients 1 serving

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  • 6 dried pear halves, chopped
  • 1/3 cup crystallized ginger
  • 1/2 cup water
  • 1 cup low-fat granola, (without dried fruit)
  • 16 ounces nonfat or low-fat cottage cheese, (1 3/4 cups)
  • 16 ounces nonfat cream cheese
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 2 teaspoons vanilla extract


  • Active

  • Ready In

  1. Preheat oven to 325 °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.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Equipment: 9-inch springform pan

Nutrition information

  • Per serving: 210 calories; 2 g fat(1 g sat); 1 g fiber; 36 g carbohydrates; 13 g protein; 141 mcg folate; 53 mg cholesterol; 25 g sugars; 272 IU vitamin A; 1 mg vitamin C; 184 mg calcium; 1 mg iron; 442 mg sodium; 193 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 other carbohydrates, 1 lean meat

Reviews 2

January 06, 2014
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By: EatingWell User
Finally! At last, a normal size cheesecake that's delicious and really low in fat (2 grams fat for a nice tall wedge, assuming 12 servings and nonfat cottage cheese and cream cheese). You won't feel cheated or deprived! This is a beautiful cake, with creamy texture and wonderful flavor. Ingredients: I could not find dried pears, and used 4 oz dried white peaches from Trader Joe's. Also used pasteurized eggs, so I could safely test the batter, and added 1/8 tsp of Fiori di Sicilia. Next time I will probably add another tablespoon of sugar, depending on sweetness of dried fruit. Crust: Next time I'll take the minimalist approach, 3 tbsp crushed graham cracker crumbs on bottom and sides of pan; the granola I bought went soft and added nothing. I lined the bottom of the pan with a round of parchment. Processing: I processed the living heck out of this, until the texture was totally smooth. Take your time pureeing the fruit and water mixture. Baking: Take the recipe seriously when it says to bake till there's no jiggle at center when you tap the pan. I baked mine 55+ min in convection oven. The edge was pulling away and starting to color, but the very center turned out to be very creamy and the whole cheesecake had great texture. Cool to room temperature before refrigerating. Family can't wait for me to make this again--and I can't wait either! Pros: Very low fat for generous portion, fun to make, delicious Cons: Might need tweaking especially if ingredients ar
September 12, 2011
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By: EatingWell User
New Year's Hit! I made this last New Year's Eve and it was a big hit. This recipe seemed to be begging for a splash of spiced rum, which I added to the pear mixture and it really added a nice depth of flavor. It was even better after it sat in the fridge for a couple of days. I will be keeping this one in the collection. Pros: not too sweet Cons: a bit plain