Ingredients
1-1/2 cups crushed gingersnap cookies (about 30)1/4 cup sugar4 to 6 tablespoons butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1 cup honey, divided 1 tablespoon lemon juice2 teaspoons minced fresh gingerroot4 large eggs, room temperature, lightly beaten3 peeled and chopped medium pears (about 1-1/2 cups), divided 1/3 cup golden raisins1 tablespoon butter1 cup chopped pecans, toasted
Preparation
Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan.
Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath.
Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.
