Cheesecake for Breakfast

Friday night culinary crafting made for a delightful Saturday morning breakfast for this busy working senior!  The recipe was inspired by Food Network Magazine.  I modified the ingredients to cut the added sugars.  Some ingredients I changed to use items I add on hand.  And some ingredients I substituted to use items I always buy.  Here's my version:

Pear Cheesecake
(Serves 12)

Wrap the outside of a 7 inch springform pan with foil.  Spray with Pam.

Crust
8 Graham Crackers (16 squares)
4 Tablespoons Earth Balance Buttery Spread
1 teaspoon Ginger
Process in food processor.  Press into bottom and 1 inch up the side of the prepared pan.

Pears
2 Tablespoons Earth Balance Buttery Spread
3 Bartlett Pears, peeled and sliced in 1/2-inch wedges
1 Tablespoon Granulated Sugar
3 Tablespoons Molasses  
Prepare the pears by melting buttery spread in a large skillet.  Add pears, sprinkle with sugar and cook, stirring occasionally, until the pears are lightly browned around the edges, 5-7 minutes.  Add molasses and cook until syrupy, about 2 more minutes.

Filling
1# Ricotta Cheese, part-skim
1/4 cup Granulated Sugar
3 Eggs
2 teaspoons pure Vanilla Extract
2 Tablespoons Flour
1 1/2 cups Greek Yogurt
Beat cheese and sugar in mixer until smooth.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla and flour and beat until just combined, then add the yogurt and beat until smooth.

Pour the filling into the prepared crust.  Arrange the pear slices on top;  set aside any extra molasses syrup at room temperature for serving.  Bake at 325 F. for 75 minutes, until knife inserted in cheesecake comes out clean.  Cool on rack to room temperature, then cover and refrigerate overnight.  

To serve, drizzle with molasses syrup.