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Pecan Pie Ginger Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust and Filling
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on package
1 (8-oz.) pkg. cream cheese, softened
6 tablespoons sugar
1/2 teaspoon vanilla
1 egg
1/4 cup finely chopped crystallized ginger
Topping
2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1/4 cup butter, melted
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
2 eggs
2 cups pecan halves or pieces


Recipe



1. Heat oven to 350°F. Prepare pie crust as directed on package for one-crust filled pie using 9-inch glass pie pan or 9-inch deep-dish glass pie pan. In medium bowl, combine cream cheese, sugar, 1/2 teaspoon vanilla and 1 egg; beat at medium speed until smooth. Stir in ginger. Spoon and spread filling in crust-lined pan.

2. In large bowl, combine flour and butter; mix well. Add brown sugar, 1 teaspoon vanilla and 2 eggs; mix well. Stir in pecans. Carefully spoon mixture evenly over filling.

3. Bake at 350°F. for 40 to 50 minutes or until center is set and crust is golden brown. Cool 1 hour. Refrigerate 2 hours or until thoroughly chilled. Store in refrigerator.