Best 10 Ginger Cookie And Cream Cheese Pear Salad Recipes

PRETTY PEAR SALAD

Steps:

• Drain the pear halves, reserving 1 tablespoon of syrup. In a small bowl, beat the cream cheese, sugar and reserved syrup until smooth. Fill pear halves; top with grapes.

PEAR-GINGERSNAP CHEESECAKE

Steps:

• Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
• Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
• Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. 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 sour cream and beat until smooth, about 1 more minute.
• Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup.

PEAR GINGER CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
• For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
• Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

PEAR & HAZELNUT SALAD WITH CRYSTALLIZED GINGER DRESSING

Steps:

• Spread hazelnuts in a shallow baking pan and toast in 350 oven until pale golden about 10 minutes. Let cool slightly, then rub off as much of skins as possible with your fingers. Chop nuts coarsely and set aside.
• In small bowl, stir together vinegar, honey and ginger, set aside. Halve and core the pears, brush cut sides with lemon juice. Line plates with lettuce leaves, arrange pear halves, cut side up on lettuce. Spoon on dressing and sprinkle hazelnuts.

PEAR GINGER SOY SALAD

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Spread onion and bell pepper in the prepared baking sheet and spray with cooking spray.
• Bake in the preheated oven until golden, about 15 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir garlic and ginger in the hot oil until garlic begins to brown slightly, 2 to 3 minutes. Add pears to garlic mixture and cook until pears are evenly coated in oil, about 1 minute. Reduce heat to medium-low and pour 1 tablespoon ponzu over pears; cook until pears begin to brown, 5 to 10 minutes. Add more garlic and ginger if desired.
• Mix remaining 3 tablespoons olive oil and 3 tablespoons ponzu in a small saucepan; bring to a boil. Add garlic and ginger if desired. Remove saucepan from heat and cool.
• Combine greens, cucumber, onion, bell pepper, and pears in a bowl; drizzle with ponzu-olive oil mixture. Toss salad to evenly coat.

GINGER DIP WITH APPLES AND PEARS

Steps:

• Beat cream cheese, yogurt, honey and gingerroot in medium bowl with spoon until creamy. Fold in pineapple. Cover and refrigerate about 1 hour to blend flavors.
• Mix orange juice and water. Slice pears and apples. Dip pears and apples in orange juice mixture; drain.
• Sprinkle almonds over cream cheese mixture just before serving. Serve with pears and apples.

GINGERSNAP PEAR TART

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.

GINGER-PEAR SAUCE

Steps:

• Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.

GINGER-PEAR CHEESECAKE CUPS

Steps:

• Drain pear slices, reserving 1/4 cup of the juice.
• Crush cookies; sprinkle half of the crushed cookies evenly into 4 dessert cups.
• Stir together cream cheese spread and reserved pear juice in medium bowl. Stir in whipped topping; spoon evenly over crushed cookies in dessert cups. Top with pear slices and remaining crushed cookies.

GINGER COOKIE AND CREAM CHEESE PEAR SALAD

Steps:

• Gingersnaps -- Just add all the cookies to a baggie and crush with a rolling pin or meat mallet. You can also use a food processor, but the baggie is so much easier. About 2/3 will go to the cream cheese dressing and 1/3 for a garnish. Just set to the side.
• Cream Cheese Dressing -- In a small bowl, mix the cream cheese, mayonnaise and add 2/3 rd's of the ginger snaps, Mix well to combine. Set to the side room temperature.
• Dressing -- Mix the honey, orange juice and shallot. Once again, set to the side.
• Pears -- Peel the pears and cut into wedges.
• Salad -- In a medium size bowl, add the iceberg, romaine and a couple of tablespoons of the dressing and toss lightly.
• Plating -- For each plate, add the dressed lettuce, then top with 1 pear (or about 8 slices per plate) sliced in wedges and plated in a spiral around the center of the plate. Then, in the center add a spoon of the cream cheese mixture. Drizzle a little of the dressing over the pears and top with the chopped pecans and remaining gingerbread cookies.
• ENJOY! It is a sweet starter salad but it is absolutely great with the tangy cream cheese.