Crunchy Pear Cheesecake

Source: California Pear Advisory Board

1 cup flour
3/4 cup quick oats
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/2 cup butter
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 ripe Bartlett pears, peeled, cored and sliced
1/4 cup chopped pecans

Heat oven to 350 degrees F.

In a small bowl, stir flour, oats, brown sugar and cinnamon to combine. Stir in butter with a fork until mixture resembles coarse crumbs. Press 2/3 of the mixture into the bottom of a greased 9-inch pie pan. Bake for 15 minutes.

In a medium bowl, beat cream cheese with sugar, egg and vanilla extract; spread over baked crust. Top with pear slices, remaining oat mixture and nuts. Return to oven and bake an additional 30 minutes, or until topping is lightly golden. Refrigerate for at least 2 hours before cutting.

Yields 10 to 12 servings.

Nutrition information per serving: 297 cal., 16.9 g fat, 4.1 g pro., 33.9 g carbo., 66.3 mg sodium, 1.7 g fiber