Pear Cheesecake - 365 Crockpot Recipe

8 servings
8 ounces reduced-fat cream cheese, room temperature
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 cup reduced-fat sour cream
1 egg
1 teaspoon vanilla extract
1 medium pear, peeled, thinly sliced
Gingersnap Crumb Crust (recipe)
Chopped candied ginger, as garnish

Per Serving:
Calories: 270% calories from fat: 37 Protein (gm): 5.5nCarbohydrate (gm): 37.6nFat (gm): 13.2 Saturated fat (gm): 5.9 Cholesterol (mg): 58.3 Sodium (mg): 329

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0

1. Beat cream cheese, sugar, flour, and salt in large bowl until smooth; beat in sour cream, egg, and vanilla. Arrange pear slices on crust in springform pan; pour filling over pears.
2. Place cheesecake on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid and cook on high until cheesecake is just set in the center, 31/2 to 4 hours. Turn off heat and let stand, covered, in crockpot 1 hour. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8 hours or overnight. Garnish with candied ginger.