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Pecan Pie Ginger Cheesecake




Source of Recipe


Pillsbury®


List of Ingredients




Crust and Filling
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 package (8 oz) cream cheese, softened
6 tablespoons granulated sugar
1/2 teaspoon vanilla
1 egg
1/4 cup finely chopped crystallized ginger
Topping
2 tablespoons Pillsbury BEST® all-purpose flour
1/4 cup butter, melted
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 cups pecan halves or pieces



Recipe



1. Heat oven to 350°F. Place pie crust in 9-inch glass pie pan or 9-inch deep-dish glass pie pan as directed on box for One-Crust Filled Pie.
2. In medium bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoon vanilla and 1 egg on medium speed until smooth. Stir in ginger. Spoon and spread filling in crust-lined pan.
3. In large bowl, mix flour and butter. Stir in brown sugar, 1 teaspoon vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling.
4. Bake 40 to 50 minutes or until center is set and crust is golden brown. Cool 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Store in refrigerator.