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.

Gingerbread Cake - 365 Crockpot Recipe

12 servings
11/2 cups self-rising flour
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon each: ground allspice, salt
8 tablespoons margarine or butter, room temperature
2/3cup light molasses
3/4cup packed light brown sugar
1 egg, lightly beaten
1/2 cup 2% reduced-fat milk
1/2 teaspoon baking soda
Cream Cheese Glaze (recipe)

Per Serving:
Calories: 315% calories from fat: 29 Protein (gm): 2.8 Carbohydrate (gm): 53.4 Fat (gm): 10.0 Saturated fat (gm): 2.4 Cholesterol (mg): 20.7 Sodium (mg): 410

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.5 Meat: 0.0 Fat: 1.5

1. Combine flours, spices, and salt in large bowl. Combine margarine, molasses, and brown sugar in 4-cup glass measure; microwave on high until margarine is melted, about 2 minutes, stirring to blend. Whisk margarine mixture into flour mixture, blending well; whisk in egg. Whisk in com-bined milk and baking soda until blended.
2. Pour batter into greased and floured 7-inch springform pan; place on rack in crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, about 5 hours. Cool in pan on wire rack 10 minutes; remove side of pan and cool. Drizzle with Cream Cheese Glaze.