Gingersnap Pear Tart

I made this one to take to my sister's for Christmas dinner, and I thought I'd bring it to you on New Year's Eve. It was a perfect way to break in my *NEW* food processor, making the gingersnap crumbs, but beyond that it was totally beautiful, delicious and decadent. I just love it when recipes work out! This one is going down in my list of "Top Desserts that Impress." I've never had anything quite like it before, but I definitely plan to again.Warning: Plan ahead - this baby cools and chills for 3 hours total AFTER baking so just allow enough time.

Gingersnap Pear Tart
1 cup gingersnap crumbs
2 T butter, melted
1 pkg (8 oz.) reduced-fat cream cheese
1 pkg (8 oz.) fat-free cream cheese
1/3 cup plus 1/4 cup sugar, divided
2 tsp all-purpose flour
1 tsp vanilla extract
2 eggs, lightly beaten
2 large ripe pears, peeled and thinly sliced (about 3 1/2 cups)
1/2 tsp ground cinnamon

1. Preheat oven to 350. In a bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 inch up the sides of a 9-inch springform pan coated with nonstick cooking spray. Bake for 5 to 8 minutes or until set. Cool in wire rack.

2. In a mixing bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.

3. Combine pears, cinnamon and remaining 1/4 cup sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet (I forgot to do this and it was fine.) Bake at 350 for 30 to 40 minutes or until almost set. Immediately run a knife around the edge of pan to loosen; cool on wire rack for 1 hour. Refrigerate at least 2 hours. Makes about 8 servings.Recipe from Taste of Home Light & Tasty magazine