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Makeover Pear Cheesecake

To trim the original recipe, our crew used reduced-fat graham cracker crumbs, less butter in the crust, reduced-fat cream cheese and fat-free milk in the filling.—Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep: 20 min. + chilling Bake: 45 min. + cooling
  • Makes
    12 servings


  • 1-1/4 cups reduced-fat graham cracker crumbs (about 7 whole crackers)
  • 3 tablespoons plus 3/4 cup sugar, divided
  • 3 tablespoons butter, melted
  • 2 medium ripe pears, peeled and sliced
  • 3 packages (8 ounces each) reduced-fat cream cheese
  • 3 tablespoons all-purpose flour
  • 1 large egg, room temperature, lightly beaten
  • 1/4 cup egg substitute
  • 1/2 cup fat-free milk
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon zest


  • In a small bowl, combine cracker crumbs, 3 tablespoons sugar and butter. Press onto the bottom and 1-1/4 in. up the sides of a 9-in. springform pan coated with cooking spray; refrigerate for 30 minutes. Arrange pear slices over crust.
  • In a large bowl, beat the cream cheese, remaining sugar and flour until smooth. Add egg and egg substitute; beat on low speed just until blended. Stir in the milk, lemon juice and zest. Pour over pears.
  • Bake at 350° for 45-50 minutes or until center is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Refrigerate leftovers.
Nutrition Facts
1 slice: 272 calories, 14g fat (8g saturated fat), 57mg cholesterol, 258mg sodium, 29g carbohydrate, 1g fiber), 8g protein.

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