Pear & Ginger Cheesecake

Directions

Preheat oven to 325℉ (160℃).

Coat a 9-inch springform pan with cooking spray or greased with butter

Add 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, 12 to 16 minutes.

Meanwhile, finely ground granola in a food processor.

Transfer granola mixture into the prepared pan, turn and tilt the pan to coat the sides and press down into the bottom to make an even layer.

Add the pear mixture into a food processor, process until a coarse paste forms, scraping the sides of the bowl.

Let cool for 10 minutes.

Stir in cottage cheese and cream cheese, mix until combined.

Add both of sugars, mix until smooth, scraping the sides.

As the processor running, add eggs one at a time.

Add flour and vanilla, mix until creamy.

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.

Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes to 1 hour.

Turn off the oven off.

Let the cheesecake say in the oven for 30 minutes, then let the door ajar and allow the cheesecake stay in the oven for another 30 minutes.

Remove the cheesecake from the oven onto a wire rack to cool for 1½ hours.

Cover with plastic wrap and refrigerate for at least 6 hours or over night.