• 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

Preparation

1. Preheat oven to 325 degrees 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, 10-14 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.
5. 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.
6. 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.
7. 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.
8. 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.

Tips

Cake-Baking Tips

1. When using cake pans, they must be greased and floured to create a thin layer of protection against the oven’s heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Baker’s Joy or Crisco No-Stick Flour Spray.
2. Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods.
3. To properly measure flour when baking, use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or other straight edge to level the flour with the top of the cup. If the measuring cup is dipped directly into the container

Contributed by: EatingWell.com