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Pecan Pie Ginger Cheesecake




Source of Recipe


Source: Pillsbury®


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



Heat oven to 350 degrees 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.


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.


Bake at 350 degrees 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