Lemon Pear Cheesecake Tart

ingredients

Crust:

• 1/2 of 1 box Gingersnaps (about 30 gingersnaps)
• 7 Tablespoons butter, melted

Filling:

• 8 oz. cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 teaspoon Vanilla Extract
• 3 tablespoons plus 1/2 cup Stonewall Kitchen Lemon Pear Marmalade

directions

To make crust:

1. Melt butter. Set aside to cool.
2. Pulse cookies in food processor until fine.
3. Mix the two ingredients together in a metal bowl.
4. Press crust into a removable bottom 9 " tart pan.

To make tart:

1. In food processor, cream cheese and sugar until well mixed. While processor is running, add eggs to blend. Add vanilla. Add 3 Tablespoons marmalade and blend until well combined and smooth.
2. Pour into prepared gingersnap crust.
3. Bake in preheated 350 degree F oven for 20-25 minutes. Check for doneness by lightly pressing top. It should be slightly firm and browned.
4. Set aside to cool. Must be completely cooled to successfully remove from tart pan.
5. Stir, or heat in microwave 10-15 seconds, 1/2 cup Lemon Pear Marmalade. Spread over top of cheesecake. Chill in refrigerator until ready to serve.