Pear & Ginger Cheesecake Strudels

• 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
• 3/4 cup plus 2 Tbsp. sugar, divided
• 1/2 tsp. vanilla
• 3/4 tsp. ground ginger, divided
• 2 eggs
• 2 red-skinned pears, chopped Safeway 1 lb For $1.88 thru 02/09
• 3 Tbsp. chopped PLANTERS Walnuts
• 10 sheets frozen phyllo dough, thawed

1. Heat oven to 350 degrees F.
2. Beat Neufchatel, 3/4 cup sugar, vanilla and 1/2 tsp.
3. ginger in large bowl with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Toss pears with nuts, remaining sugar and ginger in medium bowl.
6. Lightly spray 1 phyllo sheet with cooking spray; cover with 4 of the remaining phyllo sheets, lightly spraying each sheet with additional cooking spray before covering with next sheet.
7. Cut into 6 (4-inch) squares.
8. Press 1 stack into each of 6 muffin pan cups.
9. Repeat with remaining phyllo sheets.
10. Spoon Neufchatel mixture into phyllo cups; top with pear mixture.
11. Bake 20 to 25 min.
12. or until filling is puffed around edges and centers are almost set.
13. Cool 5 min.
14. before removing strudels from pan to wire racks; cool 10 min.
15. before serving.

cheese, sugar, vanilla, ground ginger, eggs, redskinned pears, walnuts, phyllo

Taken from www.kraftrecipes.com/recipes/pear-ginger-cheesecake-strudels-182847.aspx (may not work)